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Rich in protein, iron, and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 49%
Fat
12.5g
· 51%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
6.7mg · 42% DV
B2
0.23mg · 18% DV
B5
0.7mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
4.6g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 2.9:1
Below the ideal 4:1 — a good omega balance.
Shank contains a lot of connective tissue, and slow cooking turns much of that into gelatin. That is why it becomes soft and succulent when braised or roasted gently for a long time.
Cook it low and slow with some liquid and keep it covered for most of the cooking time. Letting it rest briefly before serving also helps the juices stay in the meat.
Cooking does not remove the protein itself, but water loss changes the weight, so protein per 100 grams can appear different after cooking. The bigger changes are usually in texture and how much fat renders out.
It can fit well after training because it provides plenty of protein. For a more balanced recovery meal, pair it with vegetables and, if needed, a carbohydrate source that matches your goals.
It can be eaten in the evening, but its fat content and lack of fiber may make a large portion feel heavy for some people. A moderate serving with lighter sides often sits better.
Lamb shank is better for slow cooking and develops a richer, more gelatinous texture, while chops cook quickly and have a different bite. The best choice depends on whether you want convenience or a slow-cooked result.
It goes well with root vegetables, garlic, onion, rosemary, thyme, and tomato-based flavors. A fresh salad or yogurt-based side can help balance the richness.
If cooled promptly and stored properly, it usually keeps for about 3 to 4 days in the refrigerator. An airtight container helps preserve both safety and quality.
Yes, it freezes well when wrapped or sealed properly. Thaw it in the fridge and reheat thoroughly for the best texture and food safety.
People who need to limit red meat or saturated fat, or those with gout or high uric acid concerns, may want to watch portion size and frequency. Individual tolerance and medical advice matter most.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.