Braised Lamb Shanks with Gremolata

Name: Braised Lamb Shanks with Gremolata
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

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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