Meat
Shank
Pork shank is the lower leg muscle on bone—fore or hind—built for braising into sticky, shreddable meat. Cross-cuts resemble small osso buco; whole shanks make a rustic centrepiece. Collagen is the treasure. Brown thoroughly, then simmer in wine, stock, or beer until the meat slips. Reduce the liquid to a glaze. Serve with soft starches. Rushing leaves the shank tough; give it hours. Leftover meat improves beans and pasta the next day.
Track this ingredient
Cuts & parts
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 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.4 mg
- Sodium 61 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 56.7 g
- Energy 202 kcal
- Water 56.7 g
- Protein 21.8 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.53 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 423 mg
- Major Minerals 421 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.53 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Sodium: 61 · Potassium: 320 · Calcium: 40 · Iron: 1.5 ·
Shank of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Italian and French braises treated pork shank as a thrift answer to veal shin.
German beer halls roasted and boiled shanks for hearty tavern plates.
Weekend slow-cook recipes made shank accessible without classical training.