Veal shank with honey and lemon

Ingredients

• 1 veal shank weighing about 1.5kg
• 3 chopped garlic cloves
• Zest and juice of 1 lemon
• 3 tablespoons of honey 
• 3 tablespoons of olive oil
• 1 teaspoon mustard
• 1 tablespoon fresh rosemary
• Salt and black pepper to taste
• 1 glass of white wine
• 1 cup of beef stock
• Potatoes and vegetables to taste

Preparation

1. Combine the chopped garlic, lemon zest and juice, honey, olive oil, mustard, rosemary, salt and pepper in a bowl. Stir well until you have a homogeneous marinade.
2. Make small cuts in the shank with a knife so that it absorbs the seasoning well. Rub the marinade all over the shank. Place the shank in a container, cover with cling film and leave to marinate in the fridge for at least 4 hours (ideally overnight).
3. Remove the shank from the marinade (reserving the liquid) and place it in a large frying pan with a little olive oil over a medium-high heat. Turn it on all sides until it is well browned.
4. Preheat the oven to 180 °C. Place the shank in a roasting tin and pour over the reserved marinade, white wine and beef stock. Cover with aluminium foil and bake for 1 hour.
5. Remove the foil and leave the shank in the oven for another 30 to 40 minutes, drizzling with the sauce from the roasting tin, until it is well browned and juicy.
6. Remove the ham from the oven and leave it to rest for 10 minutes before slicing. You can serve it with roast potatoes, grilled vegetables or a fresh salad.