Shank

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Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal. Since the Shank consists of a large portion of connective tissue, the meat will be tough for general use. Therefore, a Shank bone with the meat is often used for recipes that either braise or slow cook the meat to tenderize it. Soups, stews, and braised meat dishes are commonly prepared with a Shank bone and meat.

USDA Nutrition Facts

Serving Size1 oz
Calories108
Protein19g
Total Fat2g
Total Carbohydrates0g
Potassium316mg
Sodium85mg
Cholesterol75mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories177
Protein32g
Total Fat4g
Total Carbohydrates0g
Dietary Fiber0g
Potassium309mg
Sodium94mg
Cholesterol126mg
Serving Size1 oz
Calories113
Protein19g
Total Fat3g
Total Carbohydrates0g
Potassium314mg
Sodium84mg
Cholesterol75mg

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