Meat
Shank End
Goat leg shank end is the lower portion of the leg where muscle thickens around the shank—collagen-rich and best braised until the meat nearly falls from the bone. Flavour is deep and savoury; the bone contributes body to the cooking liquid. Brown, then simmer in wine, stock, or spice-laden gravy. Serve whole as a dramatic single portion or pull the meat for sandwiches. Do not rush—undercooked shank end is chewy and disappointing.
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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 4.89 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.5 mg
- Sodium 62.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 60.8 g
- Energy 192 kcal
- Water 60.8 g
- Protein 21.8 g
- Fat 12.5 g
- Saturated Fat 4.89 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.2 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 404 mg
- Major Minerals 403 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.2 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Shank End of Goat: 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
Maghrebi tagines used goat shank-end joints for gelatinous family stews.
Indian pot cooking featured shank-end goat in rich festival gravies.
Restaurant braises plated goat shank end with reduced cooking juices.