What is hind shank in Sri Lanka?

hind shank is the United States retail name for the hind shank, which sits on the shank primal. In Sri Lanka, the same cut is most often labeled kenda sri lanka.

Can hind shank mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Sri Lanka?

In Sri Lanka, medium rare is called "Medium rare". Rare is "Rare" and well done is "Hondata uyala / Nalla ventathu".

What should I ask for at a butcher in Sri Lanka?

Ask for "Kenda / Nalli, paya ke liye, katu kalle (marrow bones)" when looking for hind shank in Sri Lanka.

shank primal · United States

hind shank

Q: What is hind shank called in Sri Lanka?

Look for kenda sri lanka—mapped to Hind Shank (hind shank).

Q: What primal is hind shank from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Sri Lanka, this cut is kenda sri lanka.

Exact match · Confidence 0.98

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Sri Lankakenda sri lanka

What is this cut →Global guide →

How to order steak doneness

United States → Sri Lanka

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Hondata uyala / Nalla ventathu	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“hind shank” in United States maps to canonical hind shank (shank: Rear leg, below the knee joint). In Sri Lanka, look for labels such as kenda sri lanka. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.