Sliced raw chilies and torn mint leaves are added to garnish the lamb shanks. Yes, they do make the plain meat look bright and gorgeous, but they aren’t there for decoration alone. Mint has long been considered to be a partner of lamb for a reason. With every forkful of meat, the mint gives the mouth a fresh and cool sensation that is hard to describe but easy to understand once experienced.
Over high heat, brown the lamb shanks, rolling them in the hot oil to brown as much of the surface as possible.
Lift out the lamb shanks and move to a plate.
Lower the heat to medium. In the remaining oil, saute the onion, garlic, ginger, lemongrass and three of the chilies until softened.
Put the lamb shanks back in the pan. Pour in the broth and fish sauce. Stir in the sugar. Bring to the boil, lower the heat, cover and simmer for two to two and a half hours.
When the shanks are done, assemble the the dish.
Spread rice on a serving platter and arrange the lamb shanks on top of the rice.
Stir the lime or lemon juice into the cooking liquid then spoon the liquid, along with the aromatics, over the meat. Sprinkle in the mint leaves and remaining chilies.