Preheat oven to 160°C
Season lamb shanks all over with salt and pepper. Dredge in flour.
Place a large dutch oven or casserole dish on medium high heat. Add olive oil. Once hot, add the lamb shanks and brown for 3 minutes per side. Transfer the browned lamb shanks to a separate dish.
Add onion and rosemary to the pan and sauté for 10 minutes on medium heat until onions are golden. Add garlic and tomato paste. Sauté for a further 2 minutes until fragrant.
Add wine, scraping the bottom of the pan with a wooden spoon to incorporate. Simmer for 2-3 minutes, then add canned tomato, stock and the browned lamb shanks. The lamb shanks should be almost covered with liquid. Bring to a simmer. Cover the pot with a piece of foil and place the lid on top. Bake for 2 hours at 160°C.
While the lamb shanks are cooking, prepare the kale. Strip the leaves from the stems, discarding the stems. Tear the leaves into bite size pieces and reserve.
Remove the dish from the oven. Turn over the lamb shanks and stir the kale into the sauce until all the kale is well distributed. Cover with lid and bake for a further 15 minutes at 160°C.
Cook pasta to package instructions until al dente.
Remove the dish from the oven. Transfer lamb shanks to a separate dish, shred the meat using 2 forks, discarding the bones. Return the shredded meat to the dish and stir to combine. Season to taste with salt and pepper. Stir in the just cooked pasta until pasta is well coated in sauce.
Garnish with parmesan and parsley. Serve immediately.