Meat
Shank
Buffalo shank is lower-leg meat wrapped around a marrow-filled bone—full of connective tissue that only becomes silken after long moist heat. Cross-cut osso-style rounds give a dramatic plate and a built-in marrow spoon; whole shanks suit pot and pressure cooking. Flavour is deep, almost ox-tail rich, with buffalo’s characteristic dark sweetness. Brown, then braise in wine, stock, tomato, or spice-laden liquid until a fork twists freely. Reduce the juices to a glaze. Serve with polenta, rice, or flatbreads that catch the gelatinous sauce.
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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 12.5 g
- Saturated Fat 4.91 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.6 mg
- Sodium 61.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 59.6 g
- Energy 200 kcal
- Water 59.6 g
- Protein 22.3 g
- Fat 12.5 g
- Saturated Fat 4.91 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.18 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 371 mg
- Major Minerals 370 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.18 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Shank of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Northern Italian cooks adapted osso-buco methods to available buffalo shanks.
Home pressure cookers made buffalo shank a weekday curry option.
Fine-dining kitchens plated buffalo shank with modern reductions and gremolata.