veal shanks
Also known as: veal shank, veal shin, hind shank of veal, fore shank of veal, cross-cut veal shanks
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Also known as: veal shank, veal shin, hind shank of veal, fore shank of veal, cross-cut veal shanks
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal shanks can be stored in the refrigerator for 3 to 5 days if kept in their original packaging or an airtight container.
Yes, they freeze very well. Wrap them tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; they will last 6-12 months.
Braising is the ideal method. Cooking them slowly in liquid (like wine or stock) for 2-3 hours makes the meat fork-tender.
Beef shanks are the closest substitute, though they are larger and may require longer cooking. Lamb shanks or pork shanks can also be used.
Look for meat that is pale pink to light red with creamy white fat. The bone should be filled with marrow and the meat should be firmly attached.
They are a lean source of protein and rich in essential minerals like zinc and B vitamins, though they are higher in cholesterol than some other cuts.
No, the bone should be left in. It provides flavor, contains prized marrow, and helps the meat hold its shape during long cooking.
Typically, one cross-cut shank piece (about 350-450g) is considered one generous serving per person.
Hind shanks are generally meatier and more uniform in shape, making them the preferred choice for premium braised dishes.
veal shanks is a versatile ingredient found in cuisines around the world. With 158 calories per 100g and 24.2 grams of protein, it's a nutritious addition to many dishes.
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