Lamb osso buco

Ingredients

• 2 litres beef stock
• 3 1/2 tablespoon coconut oil
• 1 kilogram lamb shanks, cut in half (ask your butcher to do this)
• 4 cloves garlic, crushed
• 1 onion, finely sliced
• 6 sprigs rosemary, leaves picked and roughly chopped
• 1 long red chilli, split lengthways
• sea salt
• 1 carrot, roughly diced
• 2 celery stalks, roughly diced
• 2 tablespoons tablespoons tomato paste
• 300 grams can whole peeled tomatoes
• 1/4 cauliflower head, chopped into small florets
• 1/4 bunch (300 grams) cavolo nero, roughly shredded
• freshly ground black pepper