Take your hands (almost) off the wheel and let time steer you toward this classic, rib-sticking braise. Lean in for the secret here: cooking meat, such lamb shanks, slowly on the bone is a one-way ticket to flavour town thanks to the bone keeping things tender and imparting big flavour. The destination is a fall-apart, deeply delicious dish that is cool weather fare at its finest.
Preheat oven to 160°C fan-forced. Dust lamb shanks in flour and season with salt and pepper. Heat oil in a large, deep, heavy-based saucepan with a lid over medium heat and cook shanks, turning, for 8–10 minutes or until browned. While the shanks are cooking, peel and thinly slice garlic and cut onion into wedges.
Dissolve stock cube in 750ml (3 cups) boiling water. Add to pan with garlic, onion, Italian Kitchen Herbs and rosemary sprigs. Season with salt and pepper and bring to the boil. Cover with lid and transfer to oven for 2½–3 hours or until meat is falling from the bone.
In the final 30 minutes of the lamb shank cooking time, peel and chop potatoes and carrots into 3cm pieces. Place in a large saucepan of cold, salted water over high heat and bring to the boil. Cook for 15–20 minutes or until vegetables are cooked through and almost falling apart.
Drain potato and carrot and return to saucepan with milk and ¼ teaspoon sea salt flakes. Use a potato masher to mash until as smooth as possible. Stir through parmesan. Set aside and keep warm until you’re ready to serve.
Remove hard stems from cavolo nero and tear leaves into bite-size pieces. Add to pan with lamb shanks and season with salt and pepper. Return pan to oven and cook, covered, for 5–6 minutes or until cavolo nero is tender.
Cut lemon into wedges. Divide mash between bowls. Top with shanks and spoon over sauce and cavolo nero. Serve with lemon wedges.