1 Heat 2 teaspoons of olive oil in a large non-stick frying pan over high heat. Cook lamb, turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
2 Heat another 2 teaspoons of oil in same pan over medium heat. Add the onion, fennel and celery; cook, stirring occasionally, for 2–3 minutes. Add the garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock and ½ cup of water, and bring to the boil. Transfer the mixture to the slow cooker.
3 Cook, covered, on high for 4 hours (or low for 8 hours), or until the lamb is very tender and falling off the bone. Add the cannellini beans for last 30 minutes of cooking time.
4 When ready to serve, heat the remaining oil in a large non-stick frying pan over high heat. Add kale. Cook, tossing with tongs, for 2–3 minutes, or until kale is wilted. Serve the shanks with the wilted kale.