Meat

Fore Shank

Fore shank is the lower front leg muscle—sinewy, aromatic, built for stock and long braise. Smaller than hind shank, it still yields sticky gelatin and shreds of meat for soups and ragù. Brown and braise with aromatics until tendons soften. Excellent in bean pots and posole-style stews. Expect bones and connective tissue; that is the point. Strain broth for refined sauces or leave rustic.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedCookedFreshPreparedStewed

Traits

FlavourfulFore ShankGelatinousPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 210

Amount per 100 g

Total Fat 11.3 g
Saturated Fat 5.01 g
Trans Fat 0.2 g
Monounsaturated Fat 4.91 g
Polyunsaturated Fat 1.02 g
Cholesterol 72 mg
Sodium 57.7 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.5 g
Water 59.4 g

Detailed nutrients

Energy 210 kcal
Water 59.4 g
Protein 21.5 g
Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.7 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.4 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 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 399 mg
- Major Minerals 398 mg
  - Calcium 55 mg
  - Sodium 57.7 mg
  - Potassium 285 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.7 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.4 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·

Minerals

Sodium: 57.67 · Potassium: 285 · Calcium: 55 · Iron: 1.5 ·

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

History

1000 BCE

Peasant stocks always included fore shanks when whole pigs were broken down at home.

1900

Italian ragù makers valued foreshank gelatin for body without heavy cream.

1950

Butchers bagged fore shanks as inexpensive braising and soup meat.