Veal, shank, separable lean and fat, raw
FDC 172648oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 70 · -2 vs Lamb, veal & game medianRaw veal shank scores 70 of 100, a Good band placing it 34th of 60 in the lamb, veal, and game category. Protein is its defining nutrient, reaching 39% of the daily value per 100 grams, with protein also the leading macronutrient at 107 calories per 100 grams.
Veal shank is the cut behind osso buco, braised slowly until the meat falls from the bone; a 4-ounce (113 g) portion works well with a simple polenta or risotto. As a raw cut it needs long, moist cooking to become tender, and it scores just under the category median of 72, so cooks focused on density might also consider opossum, which ranks higher in this same category.
See how this score is calculated, build a plate around veal, shank, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | 5% |
| Total fat | 3.3 g | 4% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 63 mg | 21% |
| Sodium | 107 mg | 5% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 19 g | 39% |
| Potassium | 162 mg | 3% |
| Calcium | 12 mg | 1% |
| Iron | 1.2 mg | 7% |
| Magnesium | 32 mg | 8% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.17 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 121 kcal | 6% |
| Total fat | 3.7 g | 5% |
| Saturated fat | 1.3 g | 7% |
| Cholesterol | 71 mg | 24% |
| Sodium | 121 mg | 5% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 22 g | 44% |
| Potassium | 183 mg | 4% |
| Calcium | 14 mg | 1% |
| Iron | 1.3 mg | 7% |
| Magnesium | 36 mg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.19 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 172648Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the lamb, veal & game median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Game meat, opossum, cooked, roastedDensity 70 vs 70Veal, leg (top round), separable lean and fat, rawDensity 71 vs 70Game meat, bear, cooked, simmeredDensity 71 vs 70Original analysis by NutriVerdict
In the kitchen and how to use it
Veal shank, best known as the cut used for osso buco, is a cross-cut section of the leg with a round bone of marrow in the center, surrounded by lean meat interlaced with connective tissue. Raw, it is tougher than more tender veal cuts, but that connective tissue is exactly what makes it ideal for long, slow braising in wine and broth with vegetables, where it breaks down into a silky, gelatinous texture. It pairs classically with gremolata, risotto milanese, or simply crusty bread to soak up the braising liquid and marrow.
Because it needs time to tenderize, veal shank is best bought bone-in from a butcher and either braised soon after purchase or frozen, since raw veal does not keep as long in the refrigerator as more processed meats. A 4-ounce (113 g) raw serving has 107 calories and 19.3 g of protein, 39 percent of the Daily Value, with just 3.3 g of fat, so it can anchor a hearty braise without being especially rich per ounce. Its low sodium content at 107 mg leaves room to season the braising liquid to taste.
Frequently asked questions about veal, shank
How many calories are in raw veal shank?
A 4-ounce (113 g) raw serving of veal shank has 107 calories.
Is veal shank a good source of protein?
Yes, a 4-ounce serving provides 19.3 g of protein, which is 39 percent of the Daily Value.
What is veal shank used for?
It is the classic cut for osso buco, braised slowly bone-in until the connective tissue turns tender and the marrow can be spooned out.