Meat
Shank
Camel shank is lower-leg meat around a thick marrow bone—full of collagen that melts into a sticky, spoon-coating sauce after long braising. Cross-cuts present like osso buco; whole shanks suit deep pots. The flavour is deep and slightly sweet, excellent with warm spices, tomato, or yoghurt marinades finished in the oven. Brown thoroughly, add liquid and aromatics, and cook until the meat nearly falls from the bone. Reduce the braising juices. Serve with rice, flatbread, or couscous that soaks up the gelatin.
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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 11.5 g
- Saturated Fat 5.11 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.4 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 21.5 g
- Water 62.9 g
- Energy 196 kcal
- Water 62.9 g
- Protein 21.5 g
- Fat 11.5 g
- Saturated Fat 5.11 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.82 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 411 mg
- Major Minerals 410 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.82 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Shank of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Maghrebi stews used camel shank for body and richness in family pots.
Saudi home cooks pressure-cooked camel shank for tender weekday meals.
Fine-dining adaptations plated camel shank with modern spice reductions.