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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