Jerry,
The one thing that I soon quickly realised, is that the Greek dishes are often mixed up with Cypriot dishes and vice versa.
Over the weeks researching, I have come across various different take on what cut Kleftiko should use. Some say chopped shoulder, some say knuckle, some say shank, i've even seen reference to breast!
The crux of it is that any cheap cut is very much suited to this dish given the long cooking period. And those awkwardly boned cuts even more so, given that the meat will fall of the bone after the cook.
Out of choice I will continue to use shank for now, but will look at the cheaper bone in cuts.