Buckwheat Honey-Glazed Veal Shank
Buckwheat Honey-Glazed Veal Shank
Ingredients
- 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
Instructions
- 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.
Buckwheat Honey-Glazed Veal Shank