"Veal, shank (hind shank), meat only, stewed" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Total calories, protein, fats and carbohydrates:

177.00 kcal

Veal, shank (hind shank), stewed — this is a meat dish that can be prepared from a specific part of a veal carcass.

Shank is the part of the carcass located on the animal's hind leg. This part contains connective tissue that makes the meat tougher. To make the shank tender and delicate, it should be stewed at a low temperature for a long time.

Stewed veal, shank (hind shank) — this is a tasty and nutritious dish that can be served with various side dishes, such as potatoes, rice or pasta.

Nutritional value (per 100 g of product)

  • Calories: 216 kcal
  • Protein: 20 g
  • Fat: 14 g
  • Carbohydrates: 0 g

Vitamins and minerals (per 100 g of product)

  • Vitamin B1: 0.1 mg
  • Vitamin B2: 0.2 mg
  • Vitamin B3 (Niacin): 5.5 mg
  • Phosphorus: 190 mg
  • Iron: 3 mg

Contraindications

Veal, like any other meat, can cause allergic reactions in some people. Therefore, people with meat allergies should be cautious when consuming veal.

It is also worth remembering that veal contains purine bases that can raise uric acid levels in the body. Therefore, people with gout or other metabolic disorders should limit the consumption of veal.

How to cook stewed veal, shank (hind shank)

For this dish you will need the following ingredients:

  • Veal, shank (hind shank) — 1 kg
  • Onions — 2 pcs
  • Carrot — 1
  • Garlic — 3 cloves
  • Tomato paste — 2 tbsp
  • Water — 1 cup
  • Salt — to taste
  • Ground black pepper — to taste

Preparation

  1. Rinse the shank, pat dry with a paper towel and cut into small pieces.
  2. Peel and dice the onion and carrot.
  3. In a deep skillet, heat vegetable oil and brown the shank until a golden crust forms.
  4. Add onion and carrot and sauté for another 5 minutes.
  5. In a separate container mix tomato paste, water, salt and pepper.
  6. Pour tomato sauce over the shank and braise on low heat covered for 1-1.5 hours, until the meat is tender.
  7. Add minced garlic 5 minutes before ready.

This is just one of the possible recipes for cooking veal, shank (hind shank), stewed. You can experiment with ingredients and spices to find your perfect recipe.