Meat

Hind Shank

Hind shank is the classic restaurant lamb shank—meatier than fore, dramatic on the bone, central to braised-lamb menus worldwide. Connective tissue melts into sticky sauce. Season, sear hard, braise below a simmer with wine, stock, or tomatoes until fork-tender. Reduce sauce to coat. Serve one shank per person with mash or couscous. Undercooking is obvious; give it time.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedCookedFreshPreparedStewed

Traits

FlavourfulGelatinousHind ShankPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 203

Amount per 100 g

Total Fat 12.2 g
Saturated Fat 4.8 g
Trans Fat 0.2 g
Monounsaturated Fat 5.28 g
Polyunsaturated Fat 0.97 g
Cholesterol 68.8 mg
Sodium 59 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23.3 g
Water 62.1 g

Detailed nutrients

Energy 203 kcal
Water 62.1 g
Protein 23.3 g
Fat 12.2 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.55 mg
- Vitamin B5 — Pantothenic Acid 0.6 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 393 mg
- Major Minerals 391 mg
  - Calcium 26 mg
  - Sodium 59 mg
  - Potassium 306 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 68.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.55 · 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

Sodium: 59.04 · Potassium: 306 · Calcium: 26 · Iron: 1.5 ·

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

History

3000 BCE

1980s–90s bistro culture made braised hind shank a global menu cliché—for good reason.

1700

Italian osso-style thinking adapted readily to meaty lamb hind shanks.

2010

Home cooks recreated restaurant shanks once sealed braising packs spread.