Instructions: Combine spices, pepper and salt and sprinkle over all surfaces of meat. You may do this a day ahead and wrap and refrigerate meat. Save any excess spice mixture. Set aside. Preheat oven to 325 degrees. Add 1 tablespoon oil to Dutch oven or large, heavy roasting pan and place over medium heat. Add onions, carrots, garlic and ginger and cook, stirring, until vegetables are soft but not browned, about 10 minutes. Remove vegetables with a slotted spoon and set aside.

Add remaining peanut oil to pan and increase heat to medium-high. Add meat and brown well on all sides for 5-7 minutes. Brown meat in batches if pan is too small. Remove shanks as they are done and set aside. Pour off excess fat from pan. Reduce heat to medium. Add 1 cup stock to pan and scrape up browned bits from bottom of pan. Add lemongrass, bay leaves, remaining spice rub, remaining stock and coconut milk and bring to boil. Return vegetables and meat to pan.

Cover pan; bring to boil and place it in preheated oven. The shanks should braise until meat is tender and pulling away from bone, 2 1/2 to 3 1/2 hours.

Check shanks from time to time to assure they are not sticking to bottom of the pan and that liquid has not evaporated. Add more stock or water if needed. When meat is tender, remove it to warm platter and cover loosely with foil. Remove bay leaves and discard. Degrease braising liquid if necessary and reduce it over high heat to thicken slightly. Serve meat over jasmine rice or noodles. Ladle ample sauce over all and garnish with cilantro and optional mint or fresh basil.

Serves 6 - 8

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