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Shank
Shank is the section of meat and bone that sits above the knee joint and below the leg. Shanks are prepared from a forequarter and from a leg by a cut through the joint that connects it to either the shoulder bone or the leg bone. Because they’re working muscles shanks work best braises and wet roasts.
SECONDARY CUTS
Shank
Shanks come from the area of meat and bone that sits above the knee and below the leg. It’s prepared from both a forequarter and a leg by a cut through the joint that connects it to either the shoulder or leg bone. Shanks are best slow cooked in liquid resulting in a unique flavour and pull-apart tenderness.
Drumstick
Goat shanks are prepared from the section of meat and bone above the knee joint and below the leg. Trimmed shanks, or drumsticks, have had the end of the shank bone scraped clean of excess fat and meat to expose the bone. Because they come from a working part of the animal, drumsticks perform best when cooked using moist, low and slow methods.
