Heat half the oil in a large casserole dish or heavy based saucepan over medium-high heat and cook shanks for 5-6 minutes or until browned all over. Set aside on a plate.
Add remaining oil to dish, reduce heat to medium and add garlic, ginger and onion. Cook for 4-5 minutes or until softened. Add curry powder, stock and coconut milk, stir well, return lamb to dish and bring to the boil. Reduce heat to a low simmer, cover and cook for 2 ½ -2 ¾ hours or until lamb is tender. Remove from heat. Add chickpeas, beans and cavalo nero to dish, stir well and cover for 5 minutes to heat through. Season.
Divide shanks and soup between serving bowls and top with coriander and chilli, to serve.
Buy a good quality mild curry powder from your green grocer, deli or specialty store.
Swap the curry powder for Moroccan, Tuscan, Italian or Cajun seasoning for a different flavour profile; or add an Asian or Indian curry paste instead.
Diced pumpkin, sweet potato, zucchini and cauliflower would all work well in this soup. Swap the cavolo nero for regular kale, silverbeet, English or baby spinach.
Make a double batch of soup, shred the lamb off the bone and freeze the leftovers for a delicious, warming midweek meal.