Meat
Shank
Moose shank is the lower leg—rich in collagen, impressive on the bone after long braising. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Brown, braise with wine or stock until spoon-tender, reduce the sauce and skim fat. One shank can centre a winter plate.
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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 12.4 g
- Saturated Fat 4.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.19 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.5 mg
- Sodium 63 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 61.3 g
- Energy 193 kcal
- Water 61.3 g
- Protein 21.2 g
- Fat 12.4 g
- Saturated Fat 4.87 g
- Monounsaturated Fat 5.19 g
- Polyunsaturated Fat 0.96 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 414 mg
- Major Minerals 413 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: 0.21 · 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 Moose: composition reflects this culinary part relative to the whole ingredient.
History
Nose-to-tail moose cookery revived traditional nose and tongue preparations. Cooks treated shank of moose as a cut with its own timing and sides.
As moose cookery specialised, shank was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.
Nose-to-tail moose cookery revived traditional nose and tongue preparations; shank of moose took a named place in that kitchen trade.