Veal, shank (fore and hind), separable lean only, 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 | 0.1 MG | 4% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 9.7 MG | 60% | |
| Pantothenic acid | 1.3 MG | 25% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 17 UG | 4% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 34 MG | 3% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 228 MG | 18% | |
| Potassium, K | 309 MG | 7% | |
| Sodium, Na | 94 MG | 4% | |
| Zinc, Zn | 6.8 MG | 62% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 13.7 UG | 25% |
Nutrition Highlights
- Excellent source of protein with 32.2g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (62% of Daily Value per 100g).
- Good source of Selenium, Se (25% DV).
- Good source of Riboflavin (23% DV).
- Rich source of Niacin (60% of Daily Value per 100g).
- Good source of Pantothenic acid (25% DV).
About Veal, shank (fore and hind), separable lean only, cooked, braised
This cut comes from the lower leg of young cattle and is known for its rich flavor and tender texture when cooked slowly. Because it's a weight-bearing muscle, it contains a good amount of connective tissue that breaks down beautifully with moist heat, making it ideal for braising. It's an excellent source of high-quality protein, delivering over 32 grams per 100 grams, which supports muscle maintenance and repair. It's also naturally low in carbohydrates and fiber-free, making it a straightforward option for those tracking macros or following low-carb eating patterns. With only about 4.3 grams of fat per serving, it's relatively lean compared to other red meats, though the exact fat content can vary slightly depending on trimming.
In the kitchen, it shines in slow-cooked dishes like osso buco, where the marrow in the bone (if included) adds depth and richness. Even without the bone, braising in wine, broth, or tomato-based sauces enhances its natural flavors while keeping it moist. It pairs well with aromatic vegetables, herbs like thyme and rosemary, and starchy sides such as polenta or mashed potatoes. For those mindful of sodium, it's worth noting that many traditional recipes call for added salt, so seasoning can be adjusted to fit dietary needs. Overall, it's a nutrient-dense, versatile choice for hearty, satisfying meals.
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