Meat

Shank

Shank of Venison is collagen-packed lower leg for osso buco-style braises. Long moist heat until spoon-tender. Cook venison shank to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedOsso Buco StyleStewedStock

Traits

CollagenFlavourfulGelatinousGelatinous When CookedSlowSlow Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 190

Amount per 100 g

Total Fat 12.7 g
Saturated Fat 4.99 g
Trans Fat 0.2 g
Monounsaturated Fat 4.76 g
Polyunsaturated Fat 0.99 g
Cholesterol 69.9 mg
Sodium 58.1 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.3 g
Water 62.2 g

Detailed nutrients

Energy 190 kcal
Water 62.2 g
Protein 21.3 g
Fat 12.7 g
- Saturated Fat 4.99 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 0.99 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.23 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 296 mg
- Major Minerals 294 mg
  - Calcium 28 mg
  - Sodium 58.1 mg
  - Potassium 208 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.23 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 58.12 · Potassium: 208 · Calcium: 28 · Iron: 1.5 ·

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

History

1800

Butchers charted shank of venison as cookery specialised by muscle and joint.

1950

Retail packing standardised shank portions of venison for home kitchens.

2000

Ready-to-cook shank packs of venison expanded for convenience cooking.