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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal shank is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, veal shank freezes well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, and it will stay fresh for 6 to 9 months.
Look for meat that is a pale pink color with a fine texture. The fat should be white, and the meat should feel firm to the touch.
Beef shank is the closest substitute, though it is tougher and requires longer cooking. Lamb shank or pork shank can also be used depending on the recipe.
No, the bone is usually left in during cooking (especially for Osso Buco) as the marrow adds significant flavor and body to the sauce.
The most famous dish is Osso Buco, an Italian specialty where the shanks are braised with vegetables, white wine, and broth.
Yes, the shank is a very lean muscle, though it contains significant connective tissue (collagen) that melts into gelatin during slow cooking.
Pat the meat dry with paper towels, season generously with salt and pepper, and dredge lightly in flour before searing in a hot pan.
raw lean veal shank is a versatile ingredient found in cuisines around the world. With 115 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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