Curry Braised Aussie Lamb Shank | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 10 pounds Australian lamb hind shanks
• 16 ounces kosher salt
• 8 ounces sugar
• 8 ounces red curry spice
• 3-4 bay leaves
• 1 tablespoon cumin seeds
• 2 tablespoons turmeric
• 16 ounce golden Vadouvan spice
• 2 tablespoons coriander seeds
• 3-4 star anise
• 2 tablespoons green cardamom
• 1 tablespoon fennel seed
• 1 teaspoon black peppercorns
• 4-5 ounce olive oil
• 16 oz. coconut milk
• 1 bottle white wine (good quality)
• 2-3 oz. fresh ginger
• 10 garlic cloves
• 2 lemongrass stalks
• 2-3 leeks, 1 in. rings, roughly chopped
• 2-3 celery stalks, 1 in. cuts, roughly chopped
• 2-3 large Spanish onions, 1 in. rings, roughly chopped
• 2-3 beefsteak or Roma tomatoes, 1 in., cuts, roughly chopped
• 1 carrot, 1 in. cuts, roughly chopped
• 1 Tbs. tomato paste
• 8 oz. cilantro
• 8 oz. thyme
• 8 oz. rosemary
• 16 ounce fregola
• 64 ounce vegetable stock
• 1 large Spanish onion, small diced
• 1-2 cloves garlic, minced
• 2 tablespoons olive oil
• Kosher salt, to taste
• 1-2 teaspoon pumpkin spice
• 8 ounce green olives (Castelvetrano preferably)
• 8 ounce dried cranberries
• 2 ounce flat leaf Italian parsley, chiffonade
• 2 ounce cilantro, chiffonade
• 2 ounce mint, chiffonade
• 2 ounce chives, chopped
• 1 butternut squash
• 6 ounce pumpkin seeds, lightly toasted