Meat

Shank End

The shank end of ham is the lower leg—tapered, with more connective tissue and a classic “ham hock” silhouette when cut short. Flavour is excellent; carving is more awkward than the butt half. Collagen-rich meat suits soups after the main roast. Simmer or bake cured shank ends; the bone enriches beans and split-pea soup afterward. Fresh shank portions braise beautifully. Slice what you can and shred the rest. Many cooks buy shank ends deliberately for stock depth after the meal.