Buckwheat Honey-Glazed Veal Shank

  • Preparation 10 MIN
    Cooking 2 H 45 MIN
    Marinating 2 H
  • Servings 4



  1. 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.
  2. Preheat the oven to 180 °C (350 °F).
  3. 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.
  4. Remove the foil and add the water. Continue cooking for about 1 hour, basting with the pan juices from time to time.
  5. Slice the meat and drizzle with the cooking juices. Serve with asparagus.


A good way to marinate food in a small amount of marinade: Place all marinade ingredients and the meat in a recycled plastic bag (eg: bag of bread). Seal the bag, place in a dish and refrigerate. Rub the marinade over the meat and turn the bag occasionally. When the marinating is done, you can simply throw the bag away.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.