Coconut and Tamarind Braised Lamb Shanks
(serves 4)

salt and freshly ground pepper
4 lamb shanks, trimmed and silver skin removed
2 tablespoons olive oil
1 onion, thinly sliced
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole coriander
1/2 teaspoon ground turmeric
1 teaspoon curry powder
3 cloves garlic, minced to a fine paste
2 tablespoons honey
1 tablespoon tamarind paste
1 can coconut milk
1/2 cup stock or water
fresh cilantro 

Sprinkle the lamb shanks on all sides with salt and pepper. Heat a large frying pan to medium high heat. Add a tablespoon of olive oil and when it shimmers add the lamb shanks in one layer. Brown well on all sides and remove to a plate.
In the meantime in a medium dutch oven heat the remaining tablespoon of olive oil to medium heat and add the onion. Cook the onion until golden brown.
Toast the cumin and coriander lightly over a low flame until fragrant. Transfer to a mortar and pestle and pulverize until a fine powder. Combine with turmeric, curry powder, and garlic paste. (Tip: if you haven't figured out how to make garlic paste with a chefs knife, try using a microplane to grate the garlic!)
Turn on oven to 325F.
Add the garlic and spic mixture to the onions along with the fresh tamarind. Stir for 3-4 minutes until the mixture is very fragrant and garlic is browning but not burned. Stir in the honey, coconut milk and stock and bring to a gently simmer. Taste the sauce and add at least 1 teaspoon of salt Nestle the shanks into the pot and cover. Transfer to the oven and cook, stirring and turning the lamb shanks occasionally until nice and tender - about 2-3 hours. Remove the shanks from the pot and skim the fat from the top of the sauce. (Note: you can make this a day ahead and refrigerate to remove the fat)
Return shanks to the pot. Finely chop the cilantro and stir throughout the sauce. Serve hot.

http://www.dailyunadventuresincooking.com/recipe/coconut-and-tamarind-braised-lamb-shanks-recipe/