How Long To Sous Vide Beef Shank? The Key Facts

Are you tired of tough and chewy beef shank? Look no further than sous vide cooking to transform this often overlooked cut of meat into a tender and flavorful dish.

With the ability to cook for long periods of time without overcooking, sous vide is the perfect method for beef shank. But how long should you cook it for? And at what temperature?

In this article, we’ll explore the best sous vide techniques for beef shank and provide you with a delicious recipe to try at home.

So grab your vacuum sealer and let’s get cooking!

How Long To Sous Vide Beef Shank?

When it comes to cooking beef shank sous vide, the length of time and temperature can vary depending on the desired texture and flavor. Generally, beef shank should be cooked for a minimum of 20 hours at a temperature of 131°F (55°C) for a steak-like texture, or 150°F (65.5°C) for a braise-like texture.

For those looking for a more fall-apart texture, cooking at 156°F (68.9°C) for 1 to 2 days or 165°F (73.9°C) for 1 to 2 days will do the trick. And if you really want your beef shank to fall apart, try cooking it at 176°F (80.0°C) for 12 to 24 hours.

It’s important to note that these cooking times and temperatures are for sous vide beef shank specifically. If you’re using veal shanks, the cook time may be shorter.

Why Sous Vide Is Perfect For Beef Shank

Beef shank is a tough cut of meat that can be difficult to cook properly. However, sous vide is the perfect method for cooking beef shank because it allows the meat to become tender and moist without overcooking it. The sous vide process involves vacuum sealing the meat in a plastic pouch or jar and cooking it at a precise temperature for an extended period of time.

The low and steady cooking temperature of sous vide allows the connective tissues in the beef shank to break down slowly, resulting in a tender and juicy meat. Additionally, the vacuum sealing process ensures that the meat retains all of its natural flavors and juices.

Without sous vide, it can be challenging to achieve the desired texture and flavor for beef shank. Traditional cooking methods such as braising or roasting can often result in dry and tough meat. Sous vide eliminates this problem by allowing you to cook the beef shank at a low temperature for an extended period of time, resulting in perfectly cooked and tender meat.

Sous Vide Temperature And Time Guidelines For Beef Shank

To achieve the perfect texture and flavor for your beef shank, it’s important to follow the right sous vide temperature and time guidelines. Here are some specific guidelines to help you get the best results:

– For a tender steak-like texture, cook the beef shank at 131°F (55°C) for 2 to 3 days.

– For a medium texture, cook at 140°F (60°C) for 2 to 3 days.

– For a braise-like texture, cook at 150°F (65.6°C) for 1 to 2 days.

– For a firm but shreddable texture, cook at 156°F (68.9°C) for 1 to 2 days.

– For a more fall-apart texture, cook at 165°F (73.9°C) for 1 to 2 days.

– For a really fall-apart texture, cook at 176°F (80.0°C) for 12 to 24 hours.

It’s important to note that the longer cooking times are necessary to break down the tough connective tissue in beef shank and achieve the desired texture. Additionally, it’s recommended to double bag the beef shank to prevent any possible leaks during the long cooking process.

Tips For Preparing Beef Shank For Sous Vide Cooking

Preparing beef shank for sous vide cooking can be intimidating, but with a few simple tips, you can ensure a successful and delicious outcome.

First, it’s important to season the beef shank before placing it in the sous vide bag. A simple marinade of Worcestershire sauce, soy sauce, olive oil, lemon juice, minced garlic, salt, and pepper can add flavor and tenderize the meat.

When placing the beef shank in the sous vide bag, add a slice of onion, a bunch of thyme, and a clove of garlic to each one. Double-bagging the shanks can also prevent any possible leaks during the long cooking process.

Before cooking, make sure to remove any excess air from the bag to ensure even cooking. Partially sealing the bag and submerging it in the water bath can help remove any remaining air bubbles.

Once the beef shank is cooked to your desired texture, remove it from the sous vide bag and pat it dry with a paper towel. To achieve a crispy crust, sear the shank under a broiler for about a minute on each side.

Finally, make sure to let the beef shank rest for a few minutes before serving to allow the juices to redistribute throughout the meat. Serve with garlic mashed potatoes or your favorite side dish for a delicious and impressive meal.

Delicious Sous Vide Beef Shank Recipe To Try At Home

If you’re ready to try cooking beef shank sous vide, here’s a delicious recipe to get you started:


– 4 beef shanks

– Salt and pepper

– 4 sprigs of fresh rosemary

– 4 cloves of garlic, minced

– 2 tbsp olive oil

– 2 cups beef broth

– 1 cup red wine

– 1 onion, diced

– 2 carrots, diced

– 2 stalks of celery, diced


1. Preheat your sous vide machine to 150°F (65.5°C).

2. Season the beef shanks generously with salt and pepper.

3. Place each beef shank in a separate vacuum-sealed bag with a sprig of rosemary and a quarter of the minced garlic.

4. Seal the bags using a vacuum sealer or the water displacement method with a Ziplock freezer bag.

5. Place the bags in the preheated water bath and cook for 24 hours.

6. After 24 hours, remove the bags from the water bath and let them cool for a few minutes.

7. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat.

8. Add the onion, carrots, and celery to the pot and sauté until they are softened and slightly browned.

9. Pour in the beef broth and red wine and bring to a simmer.

10. Add the beef shanks to the pot and spoon some of the broth over them.

11. Cover the pot and simmer for 2 hours or until the beef shanks are tender and falling off the bone.

12. Serve hot with your favorite side dish.

This recipe yields tender, flavorful beef shanks that are perfect for a comforting Sunday dinner or special occasion meal. Give it a try and impress your family and friends with your sous vide skills!

Serving Suggestions And Pairings For Sous Vide Beef Shank

Sous vide beef shank is a versatile cut of meat that can be served in a variety of ways. Here are some serving suggestions and pairings to elevate your sous vide beef shank:

1. Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the tender and flavorful beef shank. Add a dollop of butter or sour cream for extra richness.

2. Roasted Vegetables: Roasted carrots, parsnips, and Brussels sprouts are a great side dish for sous vide beef shank. The sweetness of the vegetables complements the savory flavor of the meat.

3. Red Wine Sauce: A rich and flavorful red wine sauce is the perfect accompaniment to sous vide beef shank. Use the juices from the bag to make a delicious sauce that will enhance the flavor of the meat.

4. Gremolata: A mixture of fresh parsley, lemon zest, and garlic, gremolata adds a bright and zesty flavor to sous vide beef shank. Sprinkle it over the meat just before serving for a burst of freshness.

5. Polenta: Creamy polenta is a great option for soaking up all the juices from sous vide beef shank. Top with grated Parmesan cheese for extra flavor.

6. Crusty Bread: A slice of crusty bread is perfect for mopping up all the delicious juices from sous vide beef shank. Toast it lightly and serve it on the side for a satisfying crunch.