Lamb shank tuscany style with a twist of kale - United Kingdom

Ingredients

• 4 lamb shanks
• 5 shallots, coarsely chopped
• 5 garlic cloves, coarsely chopped
• 1/2 fennel, coarsely chopped
• 2-3 carrots, sliced
• 2 stalks celery, sliced
• 100 ml good olive oil
• 100 ml sherry vinegar or other sweet vinegar
• 1/2 l red wine
• 300 g tomatoes (cherry or plum)
• A little rosemary, thyme and bay leaves
• Salt
• pepper
• 1 large handful kale
• 1/2 bunch marjoram or parsley
• 400 ml milk
• 400 ml water
• 200 ml polenta
• 100 g parmesan or another dry, salty cheese
• 1 handful good olives without stones, coarsely chopped