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What Would You Like to Sous Vide?
How to Sous Vide Beef Shank
Since shank is such a tough cut of meat sous vide can greatly change how it normally tastes. For a very tender, steak-like texture I suggest 131ºF (55°C) for 2 to 3 days but if you want something along the lines of traditional results you can cook it between 150ºF and 176°F (65°C and 80°C) for a few days.
Since shank is such a tough cut of meat, sous vide can greatly change how it normally tastes. This is because with sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time that it still becomes tender. This results in very tender and moist meat.
For a very tender, but steak-like, texture I suggest 131ºF (55°C) for 2 to 3 days but 140ºF (60°C) is also very good if you prefer medium meat. If you want something along the lines of traditional results you can cook it between 156ºF and 176°F (68.9°C and 80°C) for a few days.
About Beef Shank
Shank cuts are located near the brisket and is also obtained from the rear legs. It is a well-exercised part of the cow so the meat obtained from this area tends to be lean and tough. It can only be cooked with sous vide or in methods that require slow and moist cooking. This way the tough connective tissue in the shank breaks down and imparts rich and beefy flavor to the dish.
The front shanks tend to be smaller and less tough than the rear shanks. Maybe that is why rear shanks are most commonly cut up or ground. Different dishes require different type of shank cuts. For example if you need to prepare beef stocks then you need buy 1 to 2 inches thick crosscut beef shanks. On the other hand if you are planning to make Korean-style press beef then you need to buy deboned shank meat. Apart from these cuts, there are other cuts like hind shanks and fore shanks. These can be used in various recipes.
This cut is popular for making beef stock, stew and broth. Shank is a great main ingredient because it is cheap and exudes a rich beefy flavor when cooked for long hours. Lastly the cut is famous in many Asian cuisines, especially Korean.
Typical Cooking Methods for Shank
Other Names for Shank
Shin, Gite de devant (French), Garron (Spanish), and Giaretto (Italian)
Beef Bourguignon, and used to make various broth and soups
New to Sous Vide?
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What is the Best Sous Vide Shank Temperatures and Times?
Since shank is such a tough cut of meat sous vide can greatly change how it normally tastes. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
Do you have experience cooking shank? Let us know your thoughts in the comments below!
Braised lamb shanks are an amazing dish, but sometimes they can turn out dry and a little bland. With sous vide, you can cook them perfectly every time so they are moist, tender, and full of outstanding flavor. They are amazing when served with a tomato chutney, roasted vegetables, or mashed potatoes.
Sous Vide Shank Comments
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