Meat
Shank
Shank is the shin—fore or hind—dense with connective tissue around a marrow-filled bone. Cross-cut “osso buco” style exposes the marrow; whole shanks suit pot-au-feu and long braises. There is little steak potential: raw, the meat is sinewy; after hours of moist heat it becomes spoon-tender and the liquor sets to jelly when cold. It is prized for body in sauces and for that gelatinous texture on the plate. Brown well, braise below a simmer with wine, tomato, or stock, and serve with the reduced juices. Hind shank is often meatier; fore shank can be slightly tougher. Marrow is part of the pleasure—offer a spoon.
Track this ingredient
Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.3 g
- Saturated Fat 4.82 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.1 mg
- Sodium 56.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.7 g
- Energy 191 kcal
- Water 61.7 g
- Protein 23 g
- Fat 12.3 g
- Saturated Fat 4.82 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5.03 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 302 mg
- Major Minerals 301 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 5.03 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Shank of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Northern Italian osso buco made cross-cut veal and later beef shank a classic braise.
French and Jewish boiled-beef traditions used shin for broths and Sabbath-style pot dishes.
Restaurant menus rediscovered beef shin as a thrifty luxury when slowly cooked.