||Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.
||Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the stock. Bring up to the boil, cover and place in the oven for 2 ¼ hours or until very tender.
||Add the cous cous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.
||Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.