Meat

Hind Shank

Hind shank is the meaty lower rear leg—classic for osso-buco-style pork braises, German Haxe, and Chinese soy-braised shanks. Cross-cut pieces show a marrow circle; whole shanks make a dramatic plate. Season, sear, and braise low until a knife meets little resistance. Crisp the skin at the end for contrast if skin-on. Serve with potatoes, sauerkraut, or rice. The collagen-rich sauce should coat a spoon.

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 200

Amount per 100 g

Total Fat 11.7 g
Saturated Fat 5.18 g
Trans Fat 0.2 g
Monounsaturated Fat 5.11 g
Polyunsaturated Fat 0.98 g
Cholesterol 68.2 mg
Sodium 59 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.9 g
Water 60 g

Detailed nutrients

Energy 200 kcal
Water 60 g
Protein 21.9 g
Fat 11.7 g
- Saturated Fat 5.18 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.78 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.03 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
Minerals 449 mg
- Major Minerals 447 mg
  - Calcium 54 mg
  - Sodium 59 mg
  - Potassium 334 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 68.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.78 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.03 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·

Minerals

Sodium: 59.01 · Potassium: 334 · Calcium: 54 · Iron: 1.5 ·

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

History

1500

Bavarian beer-hall cooking made crispy pork haxe from hind shank a signature.

1850

Italian and French bistros adapted veal osso buco technique to pork hind shank.

1980

Chinese soy-and-spice braises popularised glossy whole hind shanks for banquets.