1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) fresh mint, chopped

1/2 teaspoon (2.5 ml) celery salt

1 teaspoon (5 ml) freshly ground pepper

1/4 cup (60 ml) buckwheat honey

1 tablespoon (15 ml) raspberry vinegar

2 cloves garlic, finely chopped

1 veal shank, about 3.5 lbs (1.6 kg)

1 cup (250 ml) chicken broth

1 cup (250 ml) water

In a bowl, combine the oil, mint, celery salt, pepper, honey, vinegar and garlic. Add the veal shank and let stand for 2 to 3 hours in the refrigerator.

Preheat the oven to 180 °C (350 °F).

Place the shank in a baking dish with the broth. Cover with aluminum foil. Bake for 1 hour and 45 minutes, basting with the pan juices several times.

Remove the foil and add the water. Continue cooking for about 1 hour, basting with the pan juices from time to time.

Slice the meat and drizzle with the cooking juices. Serve with asparagus.

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