Prepare the ingredients: 1.9 lbs of pre-boiled pork shank and mushrooms (such as oyster mushrooms, maitake, shimeji, and king oyster mushrooms).

Use the gelatin-rich broth from boiling the shank. (I had 3.3 lbs of shank, which made about 2 quarts of broth.)

Grate the carrots and celery using a blender.

Sauté the grated garlic in olive oil until fragrant, then add and sauté 7 oz of grated carrots.

Sauté 10.5 oz of thinly sliced onions with 2.8 tablespoons of butter.

Don't forget to add salt when sautéing the onions.

Like in a spice curry, add about 1/4 cup of curry powder at this point.

Cook until the moisture evaporates thoroughly.

Add the shank broth and bring to a simmer.

Cut the shank into large chunks. (After boiling for about 2 hours, it's very tender, so add it towards the end.)

Add the mushrooms first and simmer. (Mushrooms shrink when cooked, so use them as large as possible.)

Then add the pork shank.

I had some Hayashi rice roux, so I sliced and added it. (It was 3.1 oz per pack.)

Add curry roux flakes to your preferred taste. (I added about 3.5 oz.)

Add garam masala to taste for extra spice.

I wanted to add honey and chutney, but I was out, so I blended canned pineapple and banana and added them.

I didn't use potatoes this time, so I thought the banana might thicken it, but it didn't much, so

I dissolved some flour in coffee and added it♪

Done☆