Sous Vide Time and Temperature Charts

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.

What Would You Like to Sous Vide?

How to Sous Vide Pork Shank

Pork shank becomes incredibly tender when cooked for 1 to 2 days at 135°F (57.2°C) for medium-rare, at 140°F (60°C) for medium or at 145°F (62.8°C) for well done. If you want something along the lines of traditional results you can cook them at any of the braise-like temperatures.

Pork shank becomes incredibly tender when cooked at 135°F (57.2°C) for medium-rare, at 140°F (60°C) for medium or at 145°F (62.8°C) for well done. Regardless of how you like your lamb cooked, the length of time will still be 1 to 2 days to tenderize the meat.

If you want something along the lines of traditional results you can cook them at any of the braise-like temperatures listed below, depending on the end result you are trying to achieve.

I recommend reading more about how to sous vide pork for more information.

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What is the Best Sous Vide Shank Temperatures and Times?

Pork shank becomes incredibly tender when cooked for 1 to 2 days at 140°F (60°C). If you want something like more traditional results you can cook them at any of the braise-like temperatures for 18-24 hours.
  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)

Do you have experience cooking shank? Let us know your thoughts in the comments below!

Looking for more pork? Check out the sous vide pork time and temperatures for all the sous vide information you need.

Sous Vide Shank Comments

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