Preheat your oven to 140 °C / 284°F (fan).
Place a deep cast iron dish onto the stove on a high heat. Brown all sides of the lamb shanks, once browned remove from the dish and drain off any excess oil.
Place the dish back onto a low heat and add the Thai curry paste, cook for a couple of minutes then add 1 tin of coconut cream.
Bring to a simmer, using a whisk to stir in the paste. Once simmering add the 2nd tin of coconut cream and kaffir lime leaves, stir through.
Then add the shanks to the sauce. Bring to the boil, place a lid on then put into the oven.
Cook for 4 hours. The lamb shanks should be tender and just about falling off the bone.
Once cooked remove from oven and remove the shanks from the sauce.
Now its time to adjust the sauce. Add the grated palm sugar and fish sauce, stir through until dissolved. Taste as you adjust, you want a balance of sweet, sour, salt and spice flavours.
Place the shanks back in the sauce and add garnishes.
Serve with steamed jasmine rice and wok fried Asian greens.