Shankbone

Shankbone is a term commonly used to refer to the lower part of an animal's leg. In butchery and culinary contexts, it typically describes the cut of meat that includes the tibia and fibula bones, along with the surrounding muscle and connective tissue. This cut is often found in the hindquarters of animals like lamb, beef, and pork.

The shankbone is known for its rich flavor and tender meat when cooked slowly. The connective tissues within the shank break down over extended cooking periods, resulting in a succulent and fall-off-the-bone texture. This makes it well-suited for braising, stewing, or slow roasting. Common dishes featuring shankbone include osso buco, a Milanese specialty made with cross-cut veal shanks, and lamb shank, a popular roast in many cuisines.

Beyond its culinary use, the term "shankbone" can also be used informally to describe the bone itself as a component of an animal's skeleton. In this sense, it refers to the specific long bones in the lower limb.