The shank is the top part of the animal’s leg going from the knee to the shoulder or hip and includes the bone with its marrow and the surrounding flesh. It can be found on both the animal’s front and back legs.

 

It is a mellow meat, with a lot of fibre and very rich in collagen, principally used for stewing and braising, but also expensive to prepare broths. Its cross-section cut is used to make ossobuco.