A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder.^[1]

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

Some dishes made using shank include:

• Bulalo, a Filipino beef shank stew.
• Ossobuco alla milanese, an Italian veal shank dish.
• Persian biryani, with different shanks.
• Nihari, a spicy national dish of Pakistan and a popular dish in North India and Bangladesh with origin in Delhi, India.
• Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.^[2]
• Portuguese Bifana can be several kind of meats in a bun, but "the real thing" is considered to be "febras de porco", pork shanks.