Shanks are a highly nutritious, collagen-rich cut of meat that surpasses traditional steaks in amino acid balance. Collagen supports multiple aspects of health, including skin, joints, and gut. Cooking shanks slowly allows collagen to convert to gelatin, enhancing nutrient absorption. Glycine, the primary amino acid in collagen, plays a vital role in metabolism and counters inflammation. Historically, diets were richer in collagen sources like shanks, which contributed to better overall health compared to today's focus on steak-heavy diets.
Traditional diets included more collagen-rich cuts like shanks, offering a healthier protein balance compared to modern steak-heavy consumption.
Cooking shanks low and slow breaks down collagen into gelatin, making the nutrients more bioavailable and easy to absorb.
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