Fall-Off-The-Bone Tender: The Ultimate Guide to Sous Vide Beef Shank

Forget slow cooking or braising. Sous vide is hands down the best way to transform tough, collagen-rich beef shanks into fork-tender masterpieces. With the precise temperature control of sous vide you can melt all that connective tissue into succulent, beefy perfection.

In this complete guide, you’ll learn everything needed to sous vide beef shanks to juicy, fall-off-the-bone perfection.

Why Beef Shank Excels with Sous Vide

Beef shank comes from the legs of the cow. It’s loaded with collagen, fat, tendons and small amounts of meat.

While braising does break down the connective tissues sous vide allows even gentler cooking. The result is incredibly moist, pull-apart meat that literally falls off the bone.

Here’s why sous vide produces phenomenal beef shanks:

• Low temp tenderizes tough connective tissues over time
• Collagen melts into luscious, mouth-coating richness
• Moisture and juices are fully retained
• Intensifies the deep, beefy flavors
• Turns a cheap cut into fork-tender luxury

With the right time and temp, sous vide shank beats out pricey cuts like ribeye and tenderloin.

Choosing the Best Shanks for Sous Vide

To end up with the most tender and beefy shanks, quality matters. Here are tips for picking ideal shanks:

• Choose front shanks – More meaty with lots of connective tissue
• Get thick, meaty cuts – Thin may dry before fully tender
• Pick heavy shanks – Heavier means more meat and collagen
• Check for marbling – Light marbling provides moisture
• Ensure freshness – No funky smells or dry spots
• Buy from trusted source – For properly handled quality shanks

Prepping Shanks Before Sous Vide

To maximize the sous vide process, proper prep is key:

• Trim excess fat – Too much fat can turn rancid
• Remove membranes – Peel off silverskin for better smoke absorption
• Generously season – Coat with spices, salt and pepper to infuse flavor
• Chill beforehand – Firms up meat to slice thinner pre-sous vide
• Sear if desired – Pre-searing adds a nice crust

Sous Vide Time and Temps for Perfect Shanks

Now for the fun part – figuring out the best time and temp combinations. Here are tips:

• 155°F-175°F temp range – Lower for medium-rare, higher for fall-off-the-bone
• Time varies for texture – 1-2 days for sliceable, 2-3 days for pull-apart
• Season before bagging – Salt and spices need time to penetrate
• Chill after cooking – Prevents overcooking during searing

For meat that literally falls off the bone, I recommend 175°F for 2 1⁄2 to 3 days. But play around to find your ideal time and temp.

Finishing Steps for Maximum Flavor

Finish off your shanks with these bonus steps:

• Sear the exterior – Caramelize the surface in a hot pan
• Slather with sauce – Brush with BBQ or chimichurri before serving
• Broil to firm up – For steak-like texture, broil 2-3 minutes
• Torch the top – Brulee the surface with a torch for dramatic flair

Finish just before serving, as reheating can dry out the shanks.

Creative Serving Suggestions

There are endless options for how to serve up these sublime sous vide shanks:

• Piled high on creamy polenta
• Nestled over buttery mashed potatoes
• Mixed into pasta like osso bucco style
• On mini buns for slider sandwiches
• Diced up in empanadas or hand pies
• Tossed with veggies and pasta salad
• In tacos with all the toppings
• Over rice with chimichurri sauce drizzled on top

However you serve them, your guests will be wowed at how a tough shank transforms into such succulent, fork-tender luxury.

Step-by-Step Instructions for Sous Vide Beef Shank

Follow these simple steps for melt-in-your-mouth sous vide shanks every time:

1. Choose Quality Shanks

• Select thick, meaty front shanks for best results
• Check for ample marbling and freshness
• Trim excess exterior fat

2. Season Generously

• Coat shanks all over with salt, pepper and spices
• Chili powder, garlic, onion and paprika all work well
• Let sit 30 mins up to overnight for flavors to penetrate

3. Bag Shanks for Sous Vide

• Place seasoned shanks in vacuum seal bags
• Add aromatics like thyme, garlic and onions (optional)
• Remove air and seal bags

4. Cook Sous Vide

• Preheat water bath to 175°F
• Immerse sealed bags and cook for 2 to 3 days
• Ensure water circulates and covers bags

5. Chill and Sear

• Remove shanks and chill in ice bath
• Sear in a hot pan with oil for 2-3 min per side

6. Serve and Enjoy!

• Slice or pull apart shanks
• Pile high on polenta, mashers or pasta
• Spoon over juices from the bag
• Drizzle with BBQ sauce or chimichurri

Following these steps will reward you with the most insanely tender, fall-off-the-bone beef shanks imaginable. Sous vide for the win!

Common Sous Vide Shank Mistakes to Avoid

With sous vide, small mistakes can mean the difference between succulent and dried out. Here are some pitfalls to avoid:

• Insufficient sealing – Use a quality vacuum sealer to remove all air
• Inadequate time – Be patient, 2+ days is needed to fully tenderize
• Overcooking – Don’t exceed 175°F to prevent drying out
• Skipping the chill – Resting firms up meat and prevents over-searing
• Over-searing – Just sear briefly to caramelize, don’t cook through

Take your time, stick to lower temps, and you’ll be overwhelmed by the beefy decadence these sous vide shanks deliver.

Key Takeaways for Amazing Sous Vide Shanks

To summarize this complete sous vide shank guide:

• Sous vide excels at transforming tough shank into fall-off-the-bone tender
• Allow 1-3 days cooking time at 155°-175°F for fully melted collagen
• Generously season and add aromatics pre-sous vide for maximum flavor
• Chilling pre-seared firms up the meat to prevent overcooking
• 175°F for 2-3 days produces the ultimate fall-apart texture
• Creative serving ideas let the beefy flavor shine through

Armed with these sous vide shank techniques, you can look forward to the most insanely tender, beefy shanks imaginable. Happy cooking!