Whisk together flour, 1 tbsp curry powder, and 1 tsp each salt and pepper. Dredge veal in seasoned flour, shaking off excess. Whisk together flour, 1 tbsp curry powder, and 1 tsp each salt and pepper. Dredge veal in seasoned flour, shaking off excess.
Heat oil in a large, dutch oven or deep skillet over medium high heat. Add veal to pan and sear.
Brown, about 5 minutes per side, working in batches if needed. Remove from the pan and set aside.
Add onion, carrot, celery, garlic, ginger and thyme to pan and cook, stirring frequently, until softened, about 8 minutes. Add remaining curry powder and cook until fragrant, about 3 minutes, stirring frequently.
Add tomato paste, diced tomatoes, coconut milk and chicken broth, stirring until smooth.
Return veal shanks to pan, and bring to a simmer. Remove from heat, cover skillet with a tight fitting lid or foil, and transfer to the oven.
Braise veal for 2.5-3 hours, or until veal is tender when pierced with a fork.
Remove thyme sprigs from the pan, and season to taste with salt and pepper.
Serve over rice, roasted potatoes or cauliflower rice, garnished with cilantro, green onion and lime wedges.
Tips and Tricks
For a spicy dish, add diced chili pepper or cayenne pepper to pot with curry powder.