Meat
Fore Shank
Beef fore shank is the front leg lower portion—bone-in, collagen-rich meat for osso-buco-style braises, soups, and stocks. Cross-cut rounds show a marrow centre; whole shanks suit deep pots. Flavour is deep and beefy after long cooking. Brown, braise until spoon-tender, reduce juices. Excellent in pho bone mixes and Italian braises. Plan time in hours, not minutes.
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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 12.4 g
- Saturated Fat 4.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.4 mg
- Sodium 57.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 62.8 g
- Energy 195 kcal
- Water 62.8 g
- Protein 22 g
- Fat 12.4 g
- Saturated Fat 4.87 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.96 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 383 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.96 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Fore Shank of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Italian braises used fore shank among mixed boiling and stewing cuts.
American soup bones and stew meat included fore shank routinely.
Restaurant osso buco programmes specified cross-cut fore or hind shank.