Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a succulent, slow-roasted cut from the lower leg of the lamb, prized for its rich, deep flavor and tender, pull-apart texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, with virtually no carbohydrates, making it a staple for low-carb and high-protein diets. The marbling of fat throughout the lean meat ensures a moist, flavorful result that is both satisfying and nutrient-dense.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People adore the lamb shank for its deep, savory umami flavor and the melt-in-your-mouth tenderness achieved through slow cooking. Its versatility allows it to shine in hearty stews, elegant roasts, or as a centerpiece for celebratory meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (12.45g per 100g) and calories (225 kcal) mean portion control is key for those managing weight or fat intake. To counteract, pair it with fiber-rich vegetables like roasted root vegetables or a fresh salad, and trim any excess external fat before cooking to reduce overall fat content.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair
- Rich in B vitamins (especially B12) for energy metabolism and nerve function
- Provides essential minerals like zinc, iron, and selenium
- Contains healthy monounsaturated fats (oleic acid) similar to olive oil
- Naturally zero-carb, making it ideal for ketogenic and paleo diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'shank' comes from the Old English 'sceanc,' meaning 'leg,' and the shank is one of the most flavorful cuts because it contains a high proportion of connective tissue (collagen) that breaks down into gelatin during slow cooking, creating a naturally rich sauce.
Full nutrition (USDA data · scales with serving)
| Water | 60.7 g |
| Energy | 225 kcal |
| Energy | 941 kj |
| Protein | 26.4 g |
| Total lipid (fat) | 12.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 326 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 29.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.27 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 0.70 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 22.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 22.0 ug |
| Folate, DFE | 22.0 ug |
| Vitamin B-12 | 2.7 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.47 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 4.8 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.67 g |
| PUFA 18:3 | 0.16 g |
| PUFA 20:4 | 0.05 g |
| Cholesterol | 90.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.68 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.89 g |
| Valine | 1.4 g |
| Arginine | 1.6 g |
| Histidine | 0.84 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.98 g |
FAQ
How do I get the lamb shank tender?
The key is slow, moist cooking (braising, roasting, or stewing) at low temperatures (around 300°F/150°C) for 2-3 hours. This breaks down the tough collagen into gelatin, making the meat fork-tender.
Is lamb shank a healthy cut of meat?
Yes, it's a nutritious choice, being high in protein, B vitamins, and minerals like zinc and iron. While it contains fat, much of it is monounsaturated (heart-healthy), and trimming visible fat before cooking can reduce the overall fat content.
Can I cook lamb shank in a slow cooker or Instant Pot?
Absolutely! Both methods are excellent for tenderizing the shank. In a slow cooker, cook on low for 6-8 hours. In an Instant Pot, use the pressure cook function for about 35-45 minutes, followed by a natural release.
What's the best way to store leftover cooked lamb shank?
Store cooked lamb shank in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in portions for up to 3 months. Reheat gently with some of its cooking liquid to keep it moist.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.25 kcal/g · 47% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.