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Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
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.
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Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.