Braised Lamb Shanks with Gremolata - The Local Palate

Ingredients

• 6 Lamb Hind Shanks (about 1 pound each), trimmed of excess fat and sinew,Lamb Braising Liquid (recipe follows),Salt and Pepper to taste,Citrus Gremolata (recipe follows)
• 1 quart chopped onion
• 2 cups chopped celery
• 2 cups peeled and chopped carrot
• 2 tablespoons olive oil
• 8 cloves garlic, peeled and chopped
• 6 sprigs rosemary
• 4 bay leaves
• 2 cups red wine
• 1½ gallons lamb, beef or veal stock
• 2 ounces sorghum,2 tablespoons fermented chili paste
• 1 large head cauliflower, trimmed into florets
• 2 tablespoons extra virgin olive oil,Salt and pepper to taste
• 1 tablespoon unsalted butter
• 4 cups kale, washed and torn into bite pieces
• 3 cups fregola pasta, cooked
• 1 cup lamb braising liquid
• ⅓ cup panko breadcrumbs, toasted
• 2 tablespoons chopped parsley
• ½ tablespoons orange zest
• 1½ teaspoons minced garlic
• Pinch salt