Ingredients
Method
1.Preheat oven to 180ºC (160º fan-forced).
2.Place the lamb shanks in a large snap-lock bag, add flour, Moroccan seasoning and season with sea salt and pepper. Toss to coat, shaking off excess flour and reserving.
3.Heat half the oil in a large ovenproof dish over medium-high heat and cook lamb for 4-5 minutes until browned. Set lamb aside on a plate.
4.Heat the remaining oil in the same dish over medium heat. Add the garlic, onion, and carrot and cook for 5 minutes until softened. Add the tomato paste and cook, stirring, for another minute. Add wine, stir and bring to the boil.
5.In a small bowl, combine the remaining seasoned flour with a little stock and stir until smooth. Add the flour mixture, remaining stock and thyme to the dish and return to the boil. Return lamb to dish, cover with lid and cook the lamb in the oven for 2 hours, or until lamb is tender and falling off the bone.
6.Meanwhile, place the cauliflower and milk in a large bowl and roughly mash. Season and set aside.
7.Remove lamb from the sauce and shred using 2 forks, discarding bones. Return the lamb to the sauce, stir through olives and kale and season.
8.Spoon shank mixture into four lightly oiled 1 ½ cup capacity ramekins. Top with cauliflower mash, sprinkle with parmesan and lightly spray with olive oil. Place under a medium grill for 5 minutes, or until lightly browned
9.Serve pies with char-grilled broccolini and lemon wedges.
