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Sous Vide Beef Shank Recipe

Sous Vide Beef Shank Recipe

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 643
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 beef shanks
  • Salt to taste
  • Black pepper to taste
  • 1 white onion sliced
  • 4 –5 garlic cloves
  • Fresh thyme sprigs
  • 1 –2 tbsp butter

Equipment

  • 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

Method
 

  1. Generously season the beef shanks with salt and black pepper, then add sliced onion, garlic, and fresh thyme on top.
  2. Place the shanks and aromatics in vacuum-seal bags or sturdy zip-top bags, sealing tightly to remove all the air.
  3. 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. Once cooked, remove the shanks from the bags and pat them completely dry-this is important for getting a great sear later.
  5. Heat a cast iron skillet or grill over high. Add a little butter (optional) and sear all sides of the shanks until browned.
  6. Let the meat rest for a couple of minutes, slice, and enjoy your beautifully tender, deeply beefy shank.

Video

Notes

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.