Preheat the oven to 180°C. Heat olive oil in a casserole dish over high heat. Add the lamb shanks and sear for 2 minutes per side until browned. Remove and set aside.
Reduce the heat and melt butter in the same pan. Add the chopped onion and garlic and cook for 5 minutes until softened.
Pour in the red wine, water, and rosemary, then return the lamb shanks to the dish. Cover with a lid and transfer to the oven for 2.5 hours, basting the lamb every 30 minutes. If the liquid reduces too much, add a little more stock.
While the lamb cooks, mix together the mint sauce and cranberry sauce in a bowl. Set aside.
Remove the dish from the oven and pour half the mint sauce over the lamb shanks. Ensure there’s about 1 inch of liquid at the bottom of the dish. Return to the oven uncovered for 30 minutes to thicken the sauce and add more colour to the lamb. If you want to quickly thicken the sauce simply add a lamb gravy stock.
In a bowl, massage the kale with olive oil and lemon juice for 2 minutes until softened. The acidity of the lemon cooks (softens) the kale.
Remove the lamb from the oven and pull the meat off the bone, mixing it into the rich sauce at the bottom of the dish. Slice the hot cross buns in half and warm them in the oven for 5 minuets. Fill each bun with pulled lamb, kale, and the remaining sauce.
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