Veal, Australian, shank, fore, bone-in, separable lean only, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the raw, bone-in fore shank of Australian veal, prized for its deep, mildly gamey flavor and a texture that transforms from tough to unctuously tender with slow cooking. Nutritionally, it is a lean powerhouse, delivering over 20g of protein per 100g with minimal fat and zero carbohydrates, making it ideal for high-protein, low-carb diets.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love veal shank for its rich, savory flavor that becomes incredibly tender and fall-off-the-bone after braising, with the bone adding deep umami to the cooking liquid. It is the star of classic, comforting dishes that feel both rustic and elegant.
⚠️ Watch-outs & how to enjoy it better
The raw meat can be tough and chewy if not cooked properly, requiring long, slow cooking times. To counteract this, always use a moist-heat method like braising or stewing, and ensure the meat is fully submerged in liquid and cooked until the collagen breaks down.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in fat and carbohydrates
- Rich in essential minerals like zinc and iron
- Provides collagen for joint and skin health
- Versatile for slow-cooking and braising
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bone in the center of the shank contains marrow, which, when cooked, melts into a rich, buttery substance that is often scooped out and eaten or used to enrich sauces.
Full nutrition (USDA data · scales with serving)
| Water | 74.7 g |
| Energy | 123 kcal |
| Energy | 513 kj |
| Protein | 20.2 g |
| Total lipid (fat) | 4.7 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.0 mg |
| Sodium, Na | 112 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.11 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.88 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 0.59 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.8 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:2 n-6 c,c | 0.18 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:3i | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.04 g |
| PUFA 22:5 n-3 (DPA) | 0.06 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 18:1 t | 0.12 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.88 g |
| Isoleucine | 0.99 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.47 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.64 g |
| Valine | 1.1 g |
| Arginine | 1.2 g |
| Histidine | 0.73 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.0 g |
| Proline | 0.84 g |
| Serine | 0.76 g |
| Hydroxyproline | 0.10 g |
FAQ
What is the difference between a fore shank and a hind shank?
The fore shank comes from the front leg and is typically smaller and more muscular, while the hind shank is larger and has more connective tissue, making it ideal for slow cooking.
How should I store raw veal shank?
Store raw veal shank in the coldest part of the refrigerator for 1-2 days, or freeze it for up to 3 months. Always keep it in a sealed container to prevent cross-contamination.
Can I cook veal shank in a slow cooker?
Yes, veal shank is perfect for a slow cooker. Sear the meat first for flavor, then cook on low for 6-8 hours until it is fork-tender.
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 1.23 kcal/g · 66% 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.