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Masaman-Style Veal Shanks



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12 pcs. (9 lb.) Veal Osso Buco, Hindshank, cut 1-1/2 inches (IMPS/NAMP 1337)
1 tsp. kosher salt, as needed
1/4 tsp. black pepper, as needed
1/4 cup peanut oil
1 cup (10-1/2 oz.) Masaman curry paste
5 cups (40 fluid oz.) coconut milk
1/3 cup (2 oz.) palm sugar, chopped
2 tbsp. whole white cardamom seeds
1 tbsp. whole cloves
4 ea. kaffir lime leaves, stemmed and torn
2 ea. cinnamon sticks
2 ea. (2 oz.) lemongrass stems, cut into 1/2 inch pieces
1 tbsp. fish sauce
24 ea. (2-1/2 oz.) white pearl onions, peeled and blanched
12 ea. (4 oz.) Chinese long beans, trimmed and cut into 1-1/2 inch pieces
12 ea. (10 oz.) baby carrots, sliced diagonally lengthwise and blanched
12 ea. (12 oz.) fingerling potatoes, peeled, and sliced 1/4 inch thick
6 ea. (7 oz.) Thai eggplant, quartered
9 cups hot cooked Jasmine rice
basil leaves, as needed
red bell pepper strips, cut 1/8 inch thick, blanched, as needed


  1. 1
    Season shanks with salt and pepper. Heat oil in large roasting pan; brown shanks on both sides.
  2. 2
    For Masaman Curry Sauce: Toast curry paste with 1/4 cup coconut milk in large skillet 3 minutes or until mixture becomes fragrant. Add remaining ingredients such as sugar, cardamom seeds, cloves, lime leaves, cinnamon sticks, lemongrass stems, fish sauce, 1 tsp. salt and 1/4 tsp. black pepper. Simmer uncovered for 15 minutes. Strain, chill and reserve. Pour Masaman Curry Sauce over veal shanks. Cover pan tightly and braise in 350°F oven for 1 to 1-1/2 hours or until fork-tender. Remove shanks from braising liquid and separate meat from the bone. Keep warm. Strain braising liquid into a large saucepot; set aside.
  3. 3
    Add vegetables to braising liquid and simmer 13 to 15 minutes or until crisp tender. Keep warm.
  4. 4
    Per order: Plate 4 to 5 ounces of veal on top of 1/2 cup rice. Ladle 6 ounces braising liquid with vegetables on top and around veal. Garnish with basil leaves and bell pepper strips.


Recipe adapted from Chef James Wierzelewske, ARIA Restaurant, Chicago, Illinois

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