Ingredients

• 4 Australian Lamb shanks
• 2 tablespoons olive or grape seed oil
• 1 white onion, diced
• 1 cup crisp dry white wine
• 14 fl oz can coconut milk
• juice and grated zest of 1 lime
• 2 tablespoons Thai Green Curry Paste
• 2 stalks lemon grass, tender white end only, peeled, crushed and chopped, divided
• 3 tablespoons fresh ginger, diced
• 1 cup Jasmine or short grain rice
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons grape seed or organic canola oil
• 1 tablespoon rice vinegar