Meat
Shank
Mutton shank is the lower leg—rich in collagen, impressive on the bone after long braising. It carries stronger mature sheep flavour with deep fat and spice affinity. 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 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.8 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.5 mg
- Sodium 56.4 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 58.6 g
- Energy 212 kcal
- Water 58.6 g
- Protein 22.6 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 4.8 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 5.77 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 288 mg
- Major Minerals 286 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 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: 5.77 · 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 Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated shank of mutton as a cut with its own timing and sides.
As mutton cookery specialised, shank was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising; shank of mutton took a named place in that kitchen trade.