Lamb Shanks with Lime and Cilantro


4 (1 1/4 pound)
lamb shanks, trimmed
1 tablespoon
olive oil, divided
1 teaspoon
1 1/2 teaspoons
ground coriander
1 teaspoon
ground cumin
1 teaspoon
freshly ground black pepper
2 cups
thinly sliced onion
2 cups (1/2 inch thick)
carrot slices
1 tablespoon
finely chopped garlic
1 tablespoon
finely chopped peeled fresh lemon grass or lemon juice
2 teaspoons
curry powder
1 cup
chopped fresh cilantro leaves, divided
1 cup
fat free, less sodium chicken broth
1/2 cup
chopped fresh cilantro stems
1 tablespoon
grated lime rind
1 1/2 tablespoons
fresh lime juice


  1. Preheat oven to 350 degrees
  2. Lightly score a diamond pattern into both sides of the lamb.
  3. Heat 1 ½ teaspoons oil in a large Dutch oven over medium-high heat.
  4. Combine the salt, coriander, cumin, and pepper; rub over lamb.
  5. Add half of lamb shanks to pan, and cook 8 minutes or until browned, turning occasionally.
  6. Remove lamb from pan.
  7. Repeat procedure with remaining oil and lamb shanks; remove from pan.
  8. Reduce heat to medium.
  9. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stiffing frequently.
  10. Add garlic, lemongrass or lemon juice, and Curry powder; cook for 1 minute, stirring constantly.
  11. Return the lamb shanks to pan.
  12. Add ½ cup cilantro leaves, broth, cilantro stems, rind and juice; bring to boil.
  13. Cover and bake at 350 degrees for 1 ½ hrs or until lamb shanks are tender.
  14. Skim fat from surface of cooking liquid with a spoon.
  15. Stir in ½ cup cilantro leaves.
  16. Remove lamb from pan, and cool slightly.
  17. Remove meat from bones, and discard bones.
  18. Return meat to pan.
  19. 8 servings (serving size: 3 ounces lamb and about ½ cup sauce).

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