Meat
Shank
Horse shank is lower-leg meat packed with collagen around a marrow bone—ideal for long braises that finish spoon-tender with a sticky, reduced sauce. Cross-cut rounds present like osso buco; whole shanks suit deep casseroles. Flavour is deep and slightly sweet. Brown, braise in wine or stock with aromatics, and cook until a fork twists freely. Serve with polenta, mash, or bread. The gelatinous juices are the prize—do not discard them.
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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 11.6 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71.9 mg
- Sodium 57.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 61.4 g
- Energy 188 kcal
- Water 61.4 g
- Protein 21.1 g
- Fat 11.6 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.6 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 429 mg
- Major Minerals 427 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: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.6 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Shank of Horse: composition reflects this culinary part relative to the whole ingredient.
History
Italian cooks adapted braised shank methods to available horse meat.
French pot cooking used horse shank as thrifty, gelatin-rich fare.
Fine-dining kitchens plated horse shank with modern wine reductions.