Beef shank may seem intimidating at first glance, especially if you’ve never cooked one before. I felt that same intimidation when I grabbed one from my local supermarket, but my curiosity got the best of me, and I think it paid off.
After seasoning it lightly and letting sous vide do the work, it went from a tough-looking cut of meat to unbelievably tender and deeply beefy. Here’s exactly how I pulled it off.
Why You Will Love This Sous Vide Beef Shank
This sous vide beef shank is so tender it falls apart while still maintaining a meaty consistency. It’s not goopy juicy like brisket, but has a super satisfying bite, rich and comfortingly full of slow cooked meatiness. If you love beef ribs, it will undoubtedly steal your heart.
Ingredients Used in This Sous Vide Beef Shank Recipe
For the Beef Shank:
- 2 beef shanks
- Salt, to taste
- Black pepper, to taste
- 1 white onion, sliced
- 4–5 garlic cloves
- Fresh thyme sprigs
For Searing (optional but recommended):
- 1–2 tbsp butter
Essential Kitchen Equipment Required
- Sous vide machine
- Vacuum-seal bags or freezer-safe zip bags
- Large pot/heat-proof container for water bath
- Cast-iron skillet or grill
- Tongs
Prep Time: 10 minutes
Sous Vide Cook Time: 24 hours at 165°F (74°C)
How To Make Sous Vide Beef Shank
1. Season the Shanks
Generously season the beef shanks with salt and black pepper, then add sliced onion, garlic, and fresh thyme on top.
2. Bag Everything
Place the shanks and aromatics in vacuum-seal bags or sturdy zip-top bags, sealing tightly to remove all the air.
3. Sous Vide Cooking
Let the sous vide bath preheat to 165°F (74°C) and place the seales shanks into the bath to cook for at least 24 hours or until very tender.
4. Finished Treatment
Once cooked, remove the shanks from the bags and pat them completely dry-this is important for getting a great sear later.
5. Searing
Heat a cast iron skillet or grill over high. Add a little butter (optional) and sear all sides of the shanks until browned.
6. Slice and Serve
Let the meat rest for a couple of minutes, slice, and enjoy your beautifully tender, deeply beefy shank.
Notable Tips to Make This Sous Vide Beef Shank Recipe Perfect
Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below
1. Season generously
Don’t hesitate to use salt and pepper. It will add a ton of flavor to the meat!
2. Add onion and garlic
They smell divine and add tons of flavor for the shank!
3. Use fresh thyme
A little thyme will go a long way and will certainly elevate the flavor of your meat.
4. Seal the bag tight
Make sure that there is no air in the bag so that the beef cooks properly.
5. Keep the water warm and steady
Set your sous vide to the correct temperature and let it do its thing.
6. Give it the full time
Beef shank takes a long time to cook, but it is the low slow cooking that will result in a tender piece of meat.
7. Dry off before searing
Pat the beef dry before you put it into a hot pan. This will allow the beef to get a nice brown crust on the outside.
8. Use a very hot pan
A hot pan will give your beef a great sear and lots of flavor.
9. Let rest
Allow the meat to rest after searing. This helps the juices not run out as much.
10. Taste and adjust
Take a little bite. If it needs more salt or herbs, add it. This is your dish!
Some Delicious Ways to Enjoy This Sous Vide Beef Shank
Whether it’s a party, family function or you are enjoying this Sous Vide Beef Shank at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.
1. Serve it with Creamy Mashed Potatoes
One of our favorite ways-those ultra-tender slices of beef shank on top of buttery mashed potatoes soak up the juices perfectly. It’s pure comfort food.
2. With Roasted Vegetables
We’ve paired it with roasted carrots, onions, and potatoes many times. The sweetness from the roasted veggies balances the deep beefiness beautifully.
3. Shred It for Tacos
Trust us on this-shredded sous vide beef shank tucked into warm tortillas with onions, cilantro, and lime tastes like something straight out of a street-taco stand.
4. On Top of Buttered Rice
Simple but so satisfying. A bowl of warm rice with sliced shank and a little broth drizzled over is a quick, hearty meal we keep coming back to.
5. Serve With Polenta
Creamy polenta is amazing with this dish. The soft texture pairs perfectly with the tender beef, and it feels like a restaurant-quality dinner.
6. Make a Beef Shank Sandwich
We tried this once on toasted ciabatta with caramelized onions and a smear of garlic mayo-unbelievably good. The tenderness makes it great for sandwiches.
7. Add It to Ramen or Noodle Bowls
When we’ve had leftovers, we sliced the shank thin and added it to a hot bowl of noodles. The beefy flavor makes the broth taste richer instantly.
8. Serve With Grilled Corn or Cornbread
That smoky sweetness works so well with the bold flavor of beef shank. It’s a fun backyard-barbecue style pairing we absolutely love.
9. Make a Beef & Potatoes Skillet
We’ve chopped the meat into chunks and tossed it in a cast-iron skillet with potatoes and herbs-simple, rustic, and incredibly satisfying.
10. Pair It With a Fresh Green Salad
When we want something lighter, we slice the beef thin and serve it alongside a crisp salad with lemon vinaigrette. The brightness cuts through the richness perfectly.
How to Store and Reheat This Sous Vide Beef Shank Properly
Leftover beef shank should be kept in an airtight container in the refrigerator for up to 4 days. To reheat it, the best method is sous-vide style at 140°F (60°C) for 30 minutes. Or, if you want to reheat on the stove, simply put it in a covered pan with a splash of broth so that it won’t dry out. You should not microwave on high as this cut gets tough very quickly.
FAQs on This Sous Vide Beef Shank Recipe
Here, we’ve got you covered with some common questions about the Sous Vide Beef Shank Recipe that people often ask.
1. How do I choose the best temperature and time for beef shank?
It really comes down to the texture you enjoy. From our experience, 155–175°F for 18–48 hours gives that fall-apart tenderness. If you prefer something a bit firmer and more sliceable, you can go lower and cook longer.
2. Is longer cook time always better for beef shank?
Not always, but this cut benefits from long cooking. The collagen needs time to melt into gelatin. That said, too long and it can turn a bit mushy. We usually find our sweet spot between 24 and 36 hours.
3. Do I need to chill the meat before searing?
If you cooked it for more than a day, yes – the ice bath really helps. We learned that chilling firms up the surface, making it easier to get a clean, deep sear without overcooking the inside.
4. Can I sous vide it straight from frozen?
Yes, and we do it often. Just add extra time to allow the center to fully come to temperature. The texture comes out just as good as starting from fresh.
5. Should I season the shank before sealing it?
Definitely. Salt, pepper, garlic, herbs – whatever you like. Seasoning before cooking allows the flavors to slowly work their way into the meat during the long bath, and it makes a huge difference.
6. What’s the best way to finish it after sous vide?
A very hot sear. We usually pat it dry, heat a cast-iron pan until smoking, and give each side a quick, aggressive sear. That caramelized crust adds so much flavor.
7. Will sous vide actually make beef shank tender?
Absolutely. That’s why we love this method. The long, controlled cook breaks down the tough fibers without drying the meat out, giving you braised-level tenderness with richer flavor.
8. What’s the best way to reheat leftovers?
Gently. We either reheat it in a low-temp sous vide bath or warm it in a covered pan with a splash of broth. Microwaving works in a pinch, but it can make the texture uneven.
9. Is cooking this cut for so long safe?
Yes – as long as your sous vide stays at a safe temperature. The long cook time actually helps fully pasteurize the meat. Just follow basic food safety: keep the bag sealed, cool leftovers quickly, and store properly.
10. Can I use a zip-top bag instead of a vacuum sealer?
You can. We’ve done it plenty of times. Just use a good-quality freezer bag and the water-displacement method to push out the air. If the bag floats, weigh it down so the meat cooks evenly.
Sous Vide Beef Shank Recipe
Ingredients
Equipment
Method
- Generously season the beef shanks with salt and black pepper, then add sliced onion, garlic, and fresh thyme on top.
- Place the shanks and aromatics in vacuum-seal bags or sturdy zip-top bags, sealing tightly to remove all the air.
- Let the sous vide bath preheat to 165°F (74°C) and place the seales shanks into the bath to cook for at least 24 hours or until very tender.
- Once cooked, remove the shanks from the bags and pat them completely dry-this is important for getting a great sear later.
- Heat a cast iron skillet or grill over high. Add a little butter (optional) and sear all sides of the shanks until browned.
- Let the meat rest for a couple of minutes, slice, and enjoy your beautifully tender, deeply beefy shank.
Video
Notes
This Sous Vide Beef Shank Recipe demonstrates how an inexpensive, fearsome cut, can turn into an unforgettable dish. You will love the tenderness, the robust beefiness, and the simplicity of this procedure so much that it is bound to be repeated again and again!
If you try it out, let me know how you made out. I’m always interested in your twists on seasoning or serving ideas, and if you have other suggestions for ways to prepare beef shank, please let me know in a comment! We will have more sous vide recipes coming your way soon! In the meantime, try this one out soon!
Drop a comment on the blog with your feedback-I can’t wait to hear what you think.
Delicious
Can’t believe this is the recipe..i was looking for it.tnx
welcome