Preheat oven to 160C. Heat oil in a pan, brown sides of lamb shanks. Place in a ceramic oven pot or dish.
Add a bit more oil if needed, and cook onion, garlic and ginger until fragrant. Add curry powder, sugar and soy sauce, cook for two minutes, then add chicken stock and mix in together. Add to oven pot along with potatoes.
Cook, covered for 2 hours, then cook uncovered for another 30 minutes or until lamb shanks are cooked and falling off the bone.
Stir in coconut cream once out of the oven and serve with coriander sprinkled on top.