Cut the meat into even pieces, season the flour then dust the meat in the flour.
Now brown the meat in a hot pan with a little oil.
Add the butter, onion, garlic, carrot and swede and continue to fry until all slightly coloured.
Add the red wine, lamb stock, tomato puree and bouquet garni, bring to the boil then cover and simmer gently for 1-2 hours in the oven at 180°C until the meat is tender.
When cooked remove from the oven. If you want the sauce to be thicker place on a low heat on the hob and add a teaspoon of cornflour and allow to thicken.
To finish the dish chop the fresh mint and sprinkle over the meat until combined.
For the kale, melt 50g of butter in a pan and add the kale.
Fry on a medium heat until the butter starts to glaze the kale. Then pour in a splash of water to steam the kale slightly, and continue cooking for about 2 minutes.
Season and serve.
Recipe courtesy of Marcus Bean