Slow cooker lamb and mushroom ragu

METHOD

1. Heat oil in a large saucepan over medium-high heat. Season lamb shanks and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb.
2. Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or until onion softens. Add all ingredients to slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until lamb, is very tender.  Coarsely shred lamb using 2 forks. Discard bones.  Stir through kale. Season. Remove thyme stalks.
3. Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
4. Divide pasta and lamb ragu among serving bowls. Top with parmesan and basil leaves. Serve with baby rocket and lemon wedges.