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

Season shanks with salt and pepper. Heat oil in large roasting pan; brown shanks on both sides.
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

Add vegetables to braising liquid and simmer 13 to 15 minutes or until crisp tender. Keep warm.
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