Combine flour, 1 tablespoon each of salt and pepper. Dredge veal shanks in flour mixture; shake off excess.
Cook bacon in oil in large roasting pan over medium-high heat until almost cooked. Push bacon to side of pan. Brown shanks on both sides in drippings; remove shanks from pan.
Heat oven to 350°F. Add 3 tablespoons butter to drippings in roasting pan. Add chopped red onions, chopped carrots and thinly sliced garlic; season with salt and pepper. Cook 10 to 15 minutes, until vegetables begin to caramelize, stirring occasionally.
Deglaze pan with vinegar; cook until vinegar is almost completely reduced. Add minced ginger, tomato paste, crushed red pepper, orange zest and cumin. Stir in stock and coconut milk. Return shanks to pan; bring to a boil, skimming as needed.
Cover pan tightly. Cook in 350°F oven 1 to 1-1/2 hours or until veal is fork-tender. Transfer shanks to a clean roasting pan; keep warm.
Degrease braising liquid. Strain liquid into a saucepan; press and discard solids. Cook liquid over medium-high heat until reduced by half (about 9 cups), until sauce thickly coats the back of a wooden spoon. Stir in sugar.
Season tomato with salt and pepper; arrange on top of shanks. Pour reduced sauce over all. Sprinkle with peanuts. Bake in 350°F oven, uncovered, 20 minutes or until tomatoes are slightly softened.
Plate 1 veal shank with 3 tablespoons sauce. Garnish with avocado slices, 1 tbsp currants and 2 teaspons peanuts. Serve with rice, as desired.