Slow-Cooked Veal Shank with Polenta
Slow-Cooked Veal Shank with Polenta is a classic Italian comfort dish, typically associated with the northern regions like Lombardy and Veneto. It features a cross-cut veal shank braised slowly in a rich broth of wine, tomatoes, and aromatics until the meat is fall-off-the-bone tender, and is traditionally served over a bed of creamy, soft polenta.
🍽️ Nutrition at a glance
This is a high-protein, high-fat meal, with the polenta providing a substantial source of carbohydrates. It is rich in iron, zinc, and B vitamins from the meat, with a typical serving containing approximately 600-750 calories.
Nutrition breakdown
| Calories | 680 kcal |
| Protein | 45 g |
| Carbs | 40 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 8.0 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 12 mg |
| Potassium | 620 mg |
| Phosphorus | 380 mg |
| Selenium | 35 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
The dish is a prime example of 'cucina povera' (peasant cooking), where a tough, inexpensive cut of meat is transformed into a luxurious meal through slow cooking. Nutritionally, the long braising process helps to break down collagen in the shank into gelatin, which is beneficial for gut health and adds a silky richness to the sauce.
