Preheat the oven to 170°C. Coat lamb with oil instead of adding oil to the dish.
Heat a large casserole pan (with lid) over a moderately high heat. Brown lamb shanks all over.
Reduce heat in pan to low and add onion, garlic, ginger and lemongrass, and cook until onion is transparent. Add the curry paste and lime leaves, stirring for a few minutes until fragrant. Add the stock, capsicum and coconut cream to pan and return the lamb shanks.
Cover, place in the oven and simmer for approximately 2 hours or until the lamb is very tender. Stir occasionally and adjust the heat as required to maintain simmer. Add a little water or stock if needed to keep the ingredients just covered. Serve with steamed rice, herbs and nuts.
