Method
Heat the oven to 160C.
1. Heat the oil in a casserole pot, season the shanks with salt and pepper and then brown on all sides. Transfer to a plate.
2. Turn down the heat and add the onions, garlic and thyme to the pot. Cook for 3 minutes until soft. Add the flour and cook out for a minute or two. Add in the stout and bring to a simmer stirring constantly. Simmer for 5 minutes.
3. Add the treacle, stock and bay leaves to the pot and then return the shanks. Cover and cook for 1.5-2 hours or until the meat is falling off the bone. If the sauce is too thin at the end of the cooking time. Remove the shanks to a plate, cover and keep warm. Bring the liquid up to a fast boil and reduce the liquid by half with the lid off .
4. While the shanks are cooking prepare the potatoes. Cut the potatoes into even sized pieces. Cook in a large pot of boiling water for 15-20 minutes or until soft. Drain in a colander and leave to steam for a few minutes then place back in the pot and mash till fluffy. Add the butter, milk, cheese and chives. Mix through, season to taste.
5. Heat a heavy based frying pan over a medium heat with the oil, when warm add the kale, sauté until tender. Season with salt and pepper.
6. Serve the shanks on a bed of mash, kale on the side and sauce on top.
