Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a rich, savory cut of lamb from the lower leg, slow-braised until the connective tissue melts into a luscious, gelatinous texture that coats the meat. Its flavor is deeply meaty and robust, with a satisfying balance of lean protein and unctuous fat. Nutritionally, it's a powerhouse of protein with zero carbohydrates, making it ideal for high-protein, low-carb diets.
Calorie split: 43% protein · 0% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People adore braised lamb shank for its fall-off-the-bone tenderness and deep, savory flavor that intensifies with slow cooking. It's a centerpiece dish in many cultures, symbolizing hearty, comforting home cooking and festive gatherings.
⚠️ Watch-outs & how to enjoy it better
The high fat content, while flavorful, can be a concern for those managing calorie or saturated fat intake. To counteract, trim visible fat before cooking and pair with large portions of non-starchy vegetables like roasted broccoli or a fresh salad to add volume and fiber without carbs. The braising liquid can be high in sodium; use low-sodium broth and skim excess fat from the finished sauce.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in heme iron, which is easily absorbed by the body.
- Provides essential B vitamins, especially B12 for nerve function.
- Contains zinc, which supports immune health.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'foreshank' comes from the front leg, which does more work than the hind leg, resulting in more connective tissue that, when slow-cooked, transforms into the prized, silky collagen that makes braised shank so succulent.
Full nutrition (USDA data · scales with serving)
| Water | 56.8 g |
| Energy | 258 kcal |
| Energy | 1079 kj |
| Protein | 27.0 g |
| Total lipid (fat) | 15.8 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 175 mg |
| Potassium, K | 118 mg |
| Sodium, Na | 47.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 5.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.33 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.41 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Vitamin B-12 | 2.4 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.8 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.62 g |
| SFA 16:0 | 3.5 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 16:1 | 0.28 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.73 g |
| PUFA 18:2 | 0.43 g |
| PUFA 18:3 | 0.28 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 102 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.69 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.91 g |
| Valine | 1.5 g |
| Arginine | 1.6 g |
| Histidine | 0.85 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
FAQ
Why is my lamb shank tough?
It likely wasn't braised long enough. The magic of this cut requires low, slow, moist heat (typically 2-3 hours) to break down the tough collagen into gelatin. If it's still tough, return it to the pot and cook longer.
Can I use a pressure cooker or Instant Pot?
Yes, it significantly reduces cooking time to about 45-60 minutes on high pressure, achieving similar tenderness. Ensure there's enough liquid and allow for a natural pressure release.
What's the best way to store leftovers?
Cool the shank in its braising liquid, then refrigerate in an airtight container for up to 3 days. The flavors often improve overnight. It freezes well in the liquid for up to 3 months.
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 2.58 kcal/g · 42% 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: 0.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.