Meat
Shank
Goat shank is lower-leg meat around a marrow bone—full of collagen that becomes spoon-tender after long braising. Cross-cut pieces present like osso buco; whole shanks suit deep pots and pressure cookers. Flavour is deep and savoury, ideal with wine, tomato, or spice-laden liquids. Brown, braise until a fork twists freely, and reduce juices. Serve with polenta, rice, or flatbread. The gelatinous sauce is the prize.
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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 12.6 g
- Saturated Fat 4.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71.9 mg
- Sodium 59.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 57.4 g
- Energy 191 kcal
- Water 57.4 g
- Protein 22.6 g
- Fat 12.6 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.76 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8.1 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 359 mg
- Major Minerals 358 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.9 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: 5.76 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Shank 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
Italian cooks braised goat shank in regional wine and herb pots.
Indian pressure-cooked goat shank became a weekend curry favourite.
Fine-dining kitchens plated goat shank with modern reductions.