Dust 4 lamb shanks with seasoned flour and cep powder. Lightly brown them in olive oil and butter in a high sided roasting dish, remove and put to one side.
Add the chopped vegetables and soften gently with 2oz butter. Then add the mushrooms and lightly colour. Add the Madeira, the wine, the orange zest and juice and the lamb stock. Put the shanks back into the liquid with the thyme and parsley and season. Cover with foil and place in the oven for 3 hours at 160 degrees Celsius.
Once cooked, remove the lamb from the oven. Take the lamb out of the sauce, skim the excess fat off the sauce and reduce cooking liqueur by half over the hob for about 10 minutes. Once reduced, turn off the heat, put the mutton into the liquid so that the mutton stays warms and forms a glaze.
For the champ, bring the milk to the boil with the chopped spring onion. Remove from the heat and add the mashed potatoes with an oz of butter, some ground white pepper and a pinch of salt.
For the curly kale, soften the onion with olive oil in a wok or large frying pan. Add the garlic and kale and toss through for 2 minutes. Add a ladle of the lamb and gently simmer for 5 minutes.
Place the lamb on a plate, along with some champ and some curly kale, drizzle over some of the sauce and enjoy!