Veal, shank (fore and hind), separable lean and fat, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 9.5 MG | 59% | |
| Pantothenic acid | 1.2 MG | 25% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 17 UG | 4% | |
| Vitamin B-12 | 1.6 UG | 67% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 225 MG | 18% | |
| Potassium, K | 305 MG | 6% | |
| Sodium, Na | 93 MG | 4% | |
| Zinc, Zn | 6.6 MG | 60% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.3 UG | 28% |
Nutrition Highlights
- Excellent source of protein with 31.5g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (60% of Daily Value per 100g).
- Good source of Selenium, Se (28% DV).
- Good source of Riboflavin (23% DV).
- Rich source of Niacin (59% of Daily Value per 100g).
- Good source of Pantothenic acid (25% DV).
About Veal, shank (fore and hind), separable lean and fat, cooked, braised
This cut comes from the lower leg of young cattle and is known for its rich flavor and tender texture when slow-cooked. Because it contains both lean meat and connective tissue, it benefits greatly from moist-heat cooking methods like braising, which break down collagen into gelatin, creating a succulent and satisfying dish. The meat is naturally high in protein, making it an excellent choice for those looking to meet their daily protein needs without excessive fat content. It also provides essential nutrients such as iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this versatile cut is a star in classic European dishes such as Italian osso buco, where it's slowly simmered with vegetables, wine, and broth until the meat is fall-off-the-bone tender. It can also be used in hearty stews, soups, or braised with aromatic herbs and spices for a deeply flavorful meal. Because of its nutritional profile, it fits well into balanced diets, especially for those seeking high-quality animal protein with moderate fat content. However, as with all red meats, portion control and pairing with plenty of vegetables can help create a well-rounded, nutrient-dense plate.
Compare Veal, shank (fore and hind), separable lean and fat, cooked, braised
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