Mastering the Perfect Sous Vide Cook Time for Succulent, Fall-Off-The-Bone Beef Shanks

For budget-friendly cuts of meat that become meltingly tender when prepared properly, it’s hard to beat beef shanks. Often overlooked, beef shanks transform into a delicious, fork-tender meal with the gentle, moist heat of sous vide cooking.

But to get the best results you need to know the perfect sous vide time and temperature for beef shanks. Undercook them and they’ll be tough. Go too long and they turn mushy.

Follow this guide to learn exactly how long to sous vide beef shanks for stellar results every time,

What are Beef Shanks?

Beef shanks come from the legs of cattle. They contain lots of collagen and connective tissue that needs to be broken down through slow moist cooking to become tender.

There are two main types of beef shank:

• Front shank – From the foreleg. More tender and smaller. Good for stews.

• Hind shank – From the back leg. Tougher but meatier. Often cut into osso buco.

The toughness makes beef shanks ideal for sous vide, which helps transform them into fork-tender perfection.

Why Sous Vide Beef Shanks?

Cooking beef shanks using the sous vide technique provides two big benefits:

Tender, succulent meat – The low, slow sous vide temperature softens connective tissue over time, resulting in meat so tender it falls off the bone.

Intense flavor – Cooking in a sealed bag concentrates beefy flavors rather than letting them escape into cooking liquid.

While braising also tenderizes through moisture, sous vide beef shanks turn out even more tender and packed with beef flavor.

Sous Vide Beef Shank Time and Temperature

To properly sous vide beef shanks, there are two key factors – temperature and time.

Temperature – For fork-tender shanks aim for 155°F to 175°F. Lower than 155°F may not sufficiently breakdown collagen. Higher than 175°F causes too much moisture loss.

Time – Beef shanks need ample time for collagen to transform and meat to become succulent. Anywhere from 18 to 72 hours produces amazing results.

For the tenderest beef shank texture, cook at 155°F to 175°F for 18 to 48 hours. Want it a bit firmer? Cook at 135°F for 24 to 72 hours.

Step-by-Step Instructions

Follow these simple steps for incredible sous vide beef shanks:

1. Season shanks with salt, pepper and any other spices or herbs. Seal in bags.

2. Sous vide 18-48 hours at 155°F to 175°F until fork tender.

3. Chill shanks in an ice bath if cooking more than 24 hours to quickly stop cooking.

4. Sear in a hot skillet for 1-2 minutes per side to caramelize exterior.

5. Slice across the grain and serve with favorite sides!

It only takes a few easy steps to achieve the most luscious, flavorful beef shanks you’ve ever tasted.

Handy Time and Temperature Sous Vide Reference

For easy reference, here are suggested time and temp combinations for sous vide beef shanks:

• 135°F for 24 to 72 hours – Firm, steak-like texture

• 155°F for 18 to 24 hours – Very tender, juicy meat

• 165°F for 18 to 24 hours – Falling off the bone tender

• 175°F for 18 to 24 hours – Super soft, ultra tender

• 185°F for 8 to 12 hours – Very soft, starting to shred

Always season generously before bagging and sear after cooking to enhance flavor.

Sample Sous Vide Beef Shank Recipe

To see this cooking method in action, here is a tasty sous vide beef shank recipe to try:

Ingredients:

• 2 beef shanks
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 slice onion
• Salt and pepper to taste

Instructions:

1. Season shanks with salt and pepper.

2. Divide garlic, thyme and onion between two bags. Add one shank to each.

3. Seal bags, removing excess air. Sous vide 18-24 hours at 175°F.

4. Chill in ice bath for 15 minutes. Remove shanks from bags.

5. Pat shanks dry and sear in hot skillet 2 minutes per side.

6. Slice off the bone and serve!

Pro Tip: Make it a meal by serving with smoked mashed potatoes and roasted asparagus.

FAQs

Get answers to common sous vide beef shank questions:

What if I don’t have a sous vide machine?

You can mimic sous vide by cooking in a sealed bag submerged in a pot of 155°F to 175°F water for 18 to 48 hours.

Can I sous vide from frozen?

Yes, just add 1-2 hours to the cook time. Make sure shanks are vacuum sealed.

What’s the benefit of post-searing?

Searing gives the exterior a crispy, caramelized crust for texture and flavor contrast.

Should I put liquid in the bag?

No need. The juices released while cooking provide plenty of moisture.

Can I cook multiple shanks together?

Absolutely. Just make sure shanks are in a single layer and not overlapping.

More Delicious Sous Vide Beef Recipes

Once you’ve mastered sous vide beef shanks, try these other amazing beef recipes:

• Perfect Sous Vide Steak
• Sous Vide Beef Short Ribs
• Sous Vide Beef Bourguignon
• Sous Vide Chuck Roast
• Sous Vide Corned Beef

With the proper time and temperature, sous vide transforms even the toughest beef cuts into tender masterpieces. Beef shanks cooked using this foolproof method become meltingly tender and packed with flavor.