Skänkel

Skänkel is a Swedish term with several related meanings tied to the leg region in humans, animals, and, in culinary language, a cut of meat. In everyday use, it most commonly refers to the lower leg, the part from the knee to the ankle.

In human anatomy, skänkel denotes the shank or lower leg. The region includes the tibia (shinbone) and the fibula, along with surrounding muscles, tendons, and skin. The tibia bears most of the body's weight, while the fibula provides stabilization and muscle attachment. The area is subject to injuries such as fractures of the tibia or fibula and other soft-tissue conditions.

In veterinary anatomy, the term is also applied to the corresponding segment in quadrupeds, such as the lower leg between the stifle and the hock. It serves a similar locomotor function and contains analogous bones and muscular connections that support movement and weight-bearing.

Culinarily, skänkel can denote the meat cut from the lower leg of an animal, commonly beef or lamb, known as the shank in English. This cut is characterized by connective tissue and collagen, making it well suited to long, slow braising or stewing to achieve tenderness and flavor.

In equestrian contexts, skänkel also refers to the horse’s leg and is frequently used in phrases describing leg aids or signals given by the rider with the rider’s lower leg.