A meat shank or shin is the portion of meat around the tibia of the animal, the far end of the leg.
Meat shanks are commonly available for veal and lamb. Beef shank is the main source of extra-lean ground beef, so is no longer commonly seen for retail sale. Cured pork shanks are sometimes incorrectly labeled ham hocks.
Shank meat is tough and lean, and benefits from long, slow moist cooking, which makes it succulent and gelatinous.