Meat

Shank

Kudu shank is the lower leg—rich in collagen, impressive on the bone after long braising. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Brown, braise with wine or stock until spoon-tender, reduce the sauce and skim fat. One shank can centre a winter plate.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedOsso Buco StyleStewedStock

Traits

CollagenFlavourfulGelatinousGelatinous When CookedSlowSlow Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 189

Amount per 100 g

Total Fat 11.4 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Monounsaturated Fat 5.3 g
Polyunsaturated Fat 0.97 g
Cholesterol 68.1 mg
Sodium 57.2 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.6 g
Water 62.6 g

Detailed nutrients

Energy 189 kcal
Water 62.6 g
Protein 21.6 g
Fat 11.4 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 5.3 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.15 g
- Trans Fat 0.2 g
Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.85 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
Minerals 333 mg
- Major Minerals 331 mg
  - Calcium 47 mg
  - Sodium 57.2 mg
  - Potassium 227 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 68.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.85 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·

Minerals

Sodium: 57.16 · Potassium: 227 · Calcium: 47 · Iron: 1.5 ·

Shank of Kudu: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Restaurants plated kudu loin rare with local fruit reductions. Cooks treated shank of kudu as a cut with its own timing and sides.

1900

As kudu cookery specialised, shank was portioned and sold ready for the pan. Restaurants plated kudu loin rare with local fruit reductions.

1950

Restaurants plated kudu loin rare with local fruit reductions; shank of kudu took a named place in that kitchen trade.