Meat

Hind Shank

Beef hind shank is the rear lower leg—often slightly meatier than fore shank, equally rich in collagen, perfect for long braises and marrow-forward presentations. Cross-cuts make dramatic plated portions with a bone handle of marrow. Braise low until the meat yields; serve with reduced sauce and a marrow spoon. Or simmer for stock and pick the meat. One of the most rewarding thrifty cuts when given time.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedOsso StyleStock

Traits

Collagen RichGelatinousMarrowRear Lower LegRichSpoon Tender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 11.9 g
Saturated Fat 5.28 g
Trans Fat 0.2 g
Monounsaturated Fat 5.05 g
Polyunsaturated Fat 1.05 g
Cholesterol 73.9 mg
Sodium 56.8 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.4 g
Water 56.6 g

Detailed nutrients

Energy 191 kcal
Water 56.6 g
Protein 22.4 g
Fat 11.9 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
  - Omega-3 0.11 g
- Trans Fat 0.2 g
Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.61 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 430 mg
- Major Minerals 429 mg
  - Calcium 46 mg
  - Sodium 56.8 mg
  - Potassium 326 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 73.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.61 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 56.8 · Potassium: 326 · Calcium: 46 · Iron: 1.5 ·

Hind Shank of Beef: composition reflects this culinary part relative to the whole ingredient.

History

1700FR

French pot cooking valued hind shank for gelatin and marrow.

1955IT

Ossobuco-style dishes used hind shank cross-cuts widely.

2012

Fine dining plated hind shank with modern wine reductions.