Step 1

Pre-heat the oven to 250℃/480℉ (fan-forced).

Step 2

In a large oven proof casserole dish with lid, add all of the ingredients except the shanks and kale (add the stems though).

Step 3

Mix well to combine. Add the shanks and submerge them in the liquid.

Step 4

Cover the dish (with a lid or foil) and put in the oven, turning the temperature down to 150℃/300℉ immediately. *

Step 5

Cook for 3-4 hours or until the lamb falls off the bone.

Step 6

Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts.

Step 7

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 8

With a wedge of lime and garnished with coriander or parsley.

Step 9

Re-heat in a pot over a low heat until just hot.

Step 10

If you are storing or freezing it, strip the meat from the bones of the shanks and discard the bones (or freeze them to re-use to make a bone broth - there will still be some goodness remaining).

Step 11

Store in an airtight container in the fridge or freezer.

Step 12

You may need to add more liquid (water or stock) when reheating.