Dice the onions and cut the garlic cloves into thin slices.
In a large saucepan, heat 150 ml of olive oil, first sauté 500 g of the diced onions until translucent, then add the garlic. Set half of it aside. Rub the lamb shoulder and shanks with salt, put them on top of the onions in the cooking pot and add 3.5 liters of water. Make 1 hour.
Rinse kale and strip from stems. Blanch in enough boiling hot salted water, drain on a sieve, squeeze a little bit and chop finely.
Add the rest of the onion-garlic mixture and the kale to the meat in the crockpot. Do everything for 1 more hour. In the last 10 min, cook the merguez sausages as well.
Make potatoes. Cool and cut into slices with the peel. Heat the rest of the olive oil in a frying pan, add the potato slices and rosemary sprigs and roast the potatoes until golden brown, shaking them in between and turning them to the other side. Remove the rosemary.
Add the remaining 100 g diced onions and Ras-el-Hanout spice to the potatoes form and fry briefly. Cut lamb into slices. Sprinkle kale with juice of one lemon. Arrange meat and sausages on kale and bring to table with potatoes.
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