-
1
Combine spices, pepper and salt and sprinkle over all surfaces of meat.
-
2
You may do this a day ahead and wrap and chill meat.
-
3
Save any excess spice mix.
-
4
Set aside.
-
5
Preheat oven to 325 degrees.
-
6
Add in 1 Tbsp.
-
7
oil to Dutch oven or possibly large, heavy roasting pan and place over medium heat.
-
8
Add in onions, carrots, garlic and ginger and cook, stirring, till vegetables are soft but not browned, about 10 min.
-
9
Remove vegetables with a slotted spoon and set aside.
-
10
Add in remaining peanut oil to pan and increase heat to medium-high.
-
11
Add in meat and brown well on all sides for 5-7 min.
-
12
Brown meat in batches if pan is too small.
-
13
Remove shanks as they are done and set aside.
-
14
Pour off excess fat from pan.
-
15
Reduce heat to medium.
-
16
Add in 1 c. stock to pan and scrape up browned bits from bottom of pan.
-
17
Add in lemongrass, bay leaves, remaining spice rub, remaining stock and coconut lowfat milk and bring to boil.
-
18
Return vegetables and meat to pan.
-
19
Cover pan; bring to boil and place it in preheated oven.
-
20
The shanks should braise till meat is tender and pulling away from bone, 2 1/2 to 3 1/2 hrs.
-
21
Check shanks from time to time to assure they are not sticking to bottom of the pan and which liquid has not evaporated.
-
22
Add in more stock or possibly water if needed.
-
23
When meat is tender, remove it to hot platter and cover loosely with foil.
-
24
Remove bay leaves and throw away.
-
25
Degrease braising liquid if necessary and reduce it over high heat to thicken slightly.
-
26
Serve meat over jasmine rice or possibly noodles.
-
27
Ladle ample sauce over all and garnish with cilantro and optional mint or possibly fresh basil.
