Shank

Meat

Shank

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

Track this ingredient

Unit

Characteristics

Preparations

Bone InBraisedOsso Buco StyleStewedStock

Traits

CollagenFlavourfulGelatinousGelatinous When CookedSlowSlow Cook

Nutrition and pairings

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 11.3 g
  • Saturated Fat 5.01 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 4.96 g
  • Polyunsaturated Fat 1.03 g
  • Cholesterol 72.7 mg
  • Sodium 57.3 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 56.9 g
Detailed nutrients

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

History

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

Retail packing standardised shank portions of yak for home kitchens.

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

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.