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
Season shanks with salt and pepper. Heat oil in large roasting pan; brown shanks on both sides.
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.
Add vegetables to braising liquid and simmer 13 to 15 minutes or until crisp tender. Keep warm.
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