Veal Shank Ragu

Veal Shank Ragu is a rich, slow-cooked Italian stew originating from the Lombardy region, featuring braised veal shank in a savory tomato and wine-based sauce. It's traditionally served over pasta like pappardelle or polenta, with the meat becoming incredibly tender and falling off the bone.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with moderate carbs from the sauce and serving accompaniment. A typical serving provides substantial iron, zinc, and B vitamins, with a calorie range of 400-600 kcal depending on portion and preparation.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	12 g
Fat	28 g
Fiber	2 g
Sugar	5 g
Sodium	680 mg
Iron	4.5 mg
Zinc	7.2 mg
Vitamin B12	2.8 mcg
Selenium	32 mcg
Phosphorus	310 mg
Niacin (B3)	8.5 mg
Potassium	520 mg
Vitamin B6	0.6 mg

Per 1 cup (240 g) of ragu with meat, served without pasta · estimated, varies by recipe

💡 What's interesting

Culturally, this dish is a centerpiece of Italian Sunday family meals and celebrations, showcasing the art of slow braising. Nutritionally, the long cooking process breaks down collagen in the shank, making it a surprisingly good source of easily digestible protein and minerals.