The beef shank sous vide is one of those main courses that completely change your view of a cut considered “tough.” With low-temperature cooking, even a meat rich in connective tissue becomes tender, juicy and full of flavor.
In this recipe I’ll explain how to get an extremely tender beef shank, thanks to a long sous-vide cook at 151°F for 30 hours. It’s a method that requires time but isn’t complicated, and the result is consistent and repeatable.
The initial marinade helps build flavor: honey, aromatic herbs and spices work slowly on the meat, while during cooking the juices concentrate and become the perfect base for a natural sauce.
If you’re interested in this type of preparation, you can also read about the low-temperature cooking of Orange Salmon cooked sous-vide with avocado cream or Sea bass fillet cooked sous-vide with mustard and honey sauce which you’ll find on the blog.
Served on a homemade purée, this dish becomes complete: soft, balanced and suitable even for a more refined lunch, without the need for complicated ingredients. Ready to cook it together? Let’s go, but first I remind you that if you want to stay updated on new recipes you can follow my facebook page and my instagram profile and that here you’ll find many budget recipes for roasts.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 12 Hours
- Preparation time: 5 Hours
- Cooking time: 1 Day 6 Hours
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Tender and Juicy Low-Temperature Beef Shank
- 2.2 lb beef shank (shank in a single piece)
- 1 2/3 tsp salt
- 1 tsp dried onion (freeze-dried)
- 1 3/4 tbsp honey
- 1 clove garlic
- 1 tsp sweet paprika
- 1 tsp chives
- 3 tbsp extra virgin olive oil
- 2 sprigs rosemary
- 4 leaves bay leaves
- 1 pinch ground cinnamon
- to taste orange zest
- 1 tsp cornstarch
- 3 tbsp butter
- 2/3 cup beef stock (i.e., the cooking liquid from the same shank (about 5 fl oz))
Tools to make Tender and Juicy Low-Temperature Beef Shank
- Sous vide
Steps to make an ultra-tender Beef Shank sous vide: times and temperature for a perfect result
In a bowl combine the salt, paprika, dried onion, garlic, cinnamon and the herbs. Mix until you obtain an even blend.
Take the beef shank and trim any excess fat or silver skin.
Massage the meat with part of the prepared seasoning, distributing it evenly over the entire surface.
Add the citrus zest (if using) and finish with a drizzle of extra virgin olive oil.
Place the meat in a vacuum bag, add any remaining aromatics and the honey, seal removing all the air and tie the package tightly with kitchen twine (this step is not essential, but helps prevent liquids from entering the bag if the vacuum isn’t perfect).
Refrigerate for about 12 hours so the flavors penetrate the meat.
Bring the water to 151°F with the immersion circulator, immerse the bag and let cook for 30 hours. Place a weight on the bag so it stays submerged throughout the cooking. To prevent water from evaporating during long hours of cooking, you can cover the pot with heat-resistant cling film.
This keeps the water level steady without having to add liquid constantly, and the temperature remains more stable.
At the end of cooking, open the bag and collect all the juices released by the meat, straining them. Pour the liquids into a small saucepan, add the butter and reduce.
If necessary, thicken with a teaspoon of cornstarch.
Quickly sear the meat in a very hot pan or in the oven to create a light crust.
Slice and serve on a bed of purée, finishing with the hot sauce.
Storage notes and tips
Beef shank cooked low and slow keeps very well.
You can store it in the refrigerator, closed in an airtight container, for 2-3 days.
If it’s still in the vacuum bag, you can keep it there to better preserve flavor and moisture.
To reheat, the best method is to bring it back to temperature in warm water (without exceeding 140°F), or in a pan with some of its sauce so it doesn’t dry out.
You can also freeze it already cooked and vacuum-sealed. In that case, thaw it slowly in the refrigerator before reheating.
An important tip: never throw away the cooking liquids. They are the most flavorful part and allow you to obtain a rich sauce without adding anything else.
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Frequently Asked Questions
How do you make beef shank tender?The secret is low-temperature cooking: long times and controlled temperature allow the fibers to soften without drying out.
Can I reduce the cooking time?
Yes, but the result will change. With less time the meat will remain firmer and less tender. The 30 hours guarantee an optimal result.
At what temperature should you cook beef shank sous vide?
The ideal temperature is 151°F: it allows you to obtain meat that is tender, juicy and well balanced.
Is the marinade really necessary?
It’s not mandatory, but recommended. It helps build flavor and makes the final result more complete.
Can I make this recipe without an immersion circulator?
You can try with alternative methods, but without a precise tool it’s difficult to maintain a constant temperature for so many hours.
