Know what’s on your plate
Shank crosscuts
Calories & nutrition facts
separable lean only, trimmed to 1/4" fat, choice, raw
Nutrition facts
Per 100 g% DV- Calories 128 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 3.9 g 5%
- Saturated fat 1.3 g 6%
- Fibre 0 g 0%
- Sodium 63 mg 3%
- Cholesterol 39 mg 13%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 5.7 mg 36%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.47 mg 28%
- Folate (B9) 8 µg 2%
- Vitamin B12 3.3 µg 139%
Minerals
- Calcium 20 mg 2%
- Iron 2.3 mg 13%
- Magnesium 14 mg 3%
- Phosphorus 204 mg 16%
- Potassium 387 mg 8%
- Zinc 6.9 mg 63%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 1%
- Selenium 17.7 µg 32%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 128 | 22 g | 0 g | 3.9 g |
| 1 × oz | 28.4 g | 36 | 6.2 g | 0 g | 1.1 g |
| 1 × lb | 453.6 g | 581 | 99 g | 0 g | 18 g |
| 2 × oz | 56.7 g | 73 | 12 g | 0 g | 2.2 g |
| ½ × oz | 14.2 g | 18 | 3.1 g | 0 g | 0.5 g |
| 3 × oz | 85.1 g | 109 | 19 g | 0 g | 3.3 g |
| 4 × oz | 113.4 g | 145 | 25 g | 0 g | 4.4 g |
Similar foods
- Lamb shank half legseparable lean only, trimmed to 1/4" fat, choice, raw125 kcal / 100 g
- Lamb foreshankseparable lean only, trimmed to 1/4" fat, choice, raw120 kcal / 100 g
- Beef shin or foreshankdeep-frozen, braised without fat163 kcal / 100 g
- Veal shankfore and hind, separable lean and fat, raw113 kcal / 100 g
- Beef shankraw117 kcal / 100 g
- Chuck cross rib roastchuck, boneless, lean and fat, 3mm (1/8) trim, raw183 kcal / 100 g
- Veal shoulder shanklean and fat, raw132 kcal / 100 g
- Hind shin beefnew zealand, imported, separable lean only, raw114 kcal / 100 g
- Pork shank half ham leanfresh, leg, shank half, separable lean only, raw119 kcal / 100 g
- Under blade pot roast or steakchuck, boneless, separable lean only, trimmed to 0" fat, choice, raw145 kcal / 100 g
Questions about Shank crosscuts
What are beef shank crosscuts, and are they the same as osso buco?
They are slices cut across the leg, with a marrow bone in the middle and tough, collagen-rich meat around it. They are often used for osso buco, a braised dish traditionally made with veal shank; beef shank crosscuts work well too.
How do you cook beef shank crosscuts so they become tender?
Brown them well in a heavy casserole, add stock or wine so the liquid comes partway up the meat, then cover and cook at 160 °C for about 2½–3 hours. They are ready when a fork slips easily into the meat.
Can you cook beef shank crosscuts in a slow cooker?
Yes. Brown the crosscuts first for a deeper flavour, then cook them with a modest amount of stock and vegetables on low for about 8 hours, or until the meat pulls away from the bone easily.
What should you serve with braised beef shank crosscuts?
Serve them with creamy polenta, mashed potato or soft risotto, which soak up the rich cooking juices. Gremolata—a mix of finely chopped parsley, garlic and lemon zest—is a classic bright finish for osso buco.
Can you use beef shank crosscuts instead of beef shin?
Yes. Both come from the lower leg and have connective tissue that turns tender with slow, moist cooking; use crosscuts when you want the bone and marrow in the dish. They are not a good swap for quick-cooking steak cuts.
How should you store raw beef shank crosscuts?
Keep them covered in the fridge and cook within a few days of buying. For longer storage, wrap them airtight and freeze; thaw them in the fridge, and refrigerate cooked leftovers promptly in a covered container.
Why does beef shank crosscut have a bone in the middle?
The butcher cuts straight across the leg bone, so each slice includes a round section of bone and marrow. Slow braising softens the meat and lets the marrow enrich the sauce.
Source: USDA FoodData Central 169441 · per 100 g · carbohydrate per EU label, fibre excluded
