Braised Veal Shank - How Many Calories?

Which part of the boiled shank should be weighed?

A 100 g portion of cooked veal shank meat, separated from the bone, provides 207 kcal and 37.4 g protein. The purchased weight of a bone-in shank, or a ladle containing meat and broth, is not the same as 100 g edible meat.

A 150 g cooked meat portion

After removing the bone, 150 g cooked meat provides 311 kcal, 56.1 g protein and 9.65 g fat. It also contains 126 mg cholesterol and about 2.93 g saturated fat. At 200 g, the meat provides 414 kcal and 74.8 g protein.

A gram-for-gram comparison with raw tenderloin mixes both the cut and cooking state. Water loss changes the amount of protein per 100 g during cooking. Weigh the meat you obtain instead of assuming that every bone-in shank has the same edible yield.

Broth and vegetables need their own calculation

Potatoes, carrots, oil and salt added to the pot are separate ingredients. Do not assign the meat's 37.4 g protein per 100 g to the strained broth. Water quantity, concentration and skimming change the broth's composition.

Shank contains connective tissue and suits slow, moist cooking. Tenderness after cooking is a preparation result, not evidence that one portion treats joints or delivers a proven therapeutic collagen dose.

Source note: Values use ANSES Ciqual 2025, code 6581, “Veal, knuckle or shank, braised or boiled.” Carbohydrate, sugars and fibre are reported zeros. Sodium, calcium, potassium and vitamins A/C are unreported and remain unknown; another cut's figures were not substituted. The entry describes cooked edible meat, not the complete vegetable-and-broth dish.