A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.

Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Some dishes made using shank include:


  1. ^ Labarca, Rafael. 2009. Meal in the Pampas During the Saltpetre Boom in Chile: A View from Historic Zooarchaeology. Revista Española de antropología Americana.

See also