Meat

Shank

Shank of Wild Boar is collagen-packed lower leg for osso buco-style braises. Long moist heat until spoon-tender. As a shank section of leg, portion for even cooking and clear labelling. Cook wild boar shank to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Stews, roasts, sausage, and ragù show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.