Preheat oven to 350º.
Lightly score a diamond pattern into both sides of the lamb. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Combine the salt, coriander, cumin, and pepper; rub over lamb. Add half of lamb shanks to pan, and cook 8 minutes or until browned, turning occasionally. Remove lamb from pan. Repeat procedure with remaining oil and lamb shanks; remove from pan.
Reduce heat to medium. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stirring frequently. Add garlic, lemongrass, and Homemade Curry Powder; cook for 1 minute, stirring constantly. Return the lamb shanks to pan. Add 1/2 cup cilantro leaves, broth, cilantro stems, rind, and juice; bring to a boil.
Cover and bake at 350º for 1 1/2 hours or until lamb shanks are tender. Skim fat from surface of cooking liquid with a spoon. Stir in 1/2 cup cilantro leaves. Remove lamb from pan, and cool slightly. Remove meat from bones, and discard bones. Return meat to pan.