Meat & Poultry · per 100g
A tough, collagen-rich cut from the lower leg that transforms into a succulent, fork-tender delicacy through slow-braising, lamb shank serves as a dense source of highly bioavailable animal protein and essential minerals.
Fat, Pantothenic acid
Pantothenic acid, Niacin
Chromium
Zinc, Vitamin B6
Nutritional summary
Interesting fact
Historically considered a 'peasant cut' due to its connective tissue, the shank requires long cooking times to break down its tough collagen into silky gelatin, a process that has made it a staple of gourmet slow-cooking.
Standout nutrients
Chromium
Zinc
Niacin
Choline
Seasonality
Diet
Sustainability
Ruminant livestock production generally has a higher greenhouse gas footprint per kilogram compared to pork or poultry.
Storage
Refrigerate
3–5 days
Store in the coldest part of the fridge in original packaging.
Freeze
6–12 months
Wrap tightly to prevent freezer burn.
Flavour
Harmonized from 2 validated sources
Claim citations
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