Created by ImPat on October 26, 2014
Step 1: Preheat oven to 160C (140C fan forced oven).
Step 2: Heat the oil in a 10 cup capacity flameporoof casserole dish.
Step 3: Brown the shanks in 2 batches over high heat on stove top and set aside.
Step 4: Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
Step 5: Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
Step 6: Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
Step 7: Serve and top with the coriander and serve the yoghurt.