I have a wonderful recipe from the Silver Palate Cookbook...the dish is generally made with Veal Shanks...The shanks come from the lower leg of the calf between the knee & ankle...the "shin bone" is part of that area..have you ever seen soup meat with the little round bone in the middle? the shank is the section that isn't sliced..OK, the shank isn't considered above the knee is it? I'm not sure about that.