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Sous Vide Beef Shank

Using a sous vide for beef shanks ensures that end up juicy and the meat is falling off the bone!
Prep Time10 mins
Cook Time18 hrs
Total Time18 hrs 10 mins
Course: main, Main Course
Cuisine: dinner, lunch
Servings: 4 people
Calories: 628kcal
Author: Charlie
Cost: 15


  • sous vide


  • 4 whole beef shanks


  • 4 tbsp soy sauce
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 4 cloves garlic minced
  • 1 tsp wasabi
  • sea salt
  • cracked pepper


  • Make sure you trim the tendon from the bottom of the shank. Then give it a rub with your seasoning to tenderize it, then create your marinade. Combine, soy sauce, olive oil, a dash of wasabi,  lime, juice, chopped garlic, salt, and
  • Fill your pot with water and attach your sous vide, then set your temperature. For a fall off the bone, texture set it at 175°F and to achieve a texture like a steak, set it to 136°F
  • Place meat in a vacuum-sealed bag with the marinade and seal shut. (While you can use a glass jar, they are more suited to desserts or cooking grains.)
  • Place the sealed bags in the water and clip the bag to the side of the pot. If you’re going for steak texture, you want to cook for 48 hours at 135° and if you’re going for the fall off the bone texture 18 hours at 175°F 
  • Place your oven on its highest setting
  • Take your meat out of the water bath and remove it from the bag and pat dry.
  • Place the beef shank on a tray and roast for 18-25 minutes. Then remove it, let its rest for 10-15 minutes, and serve.