Sous Vide Pork Shank


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Because shank, the front leg, is some of the toughest meat on any animal, it requires a long, slow cooking process. Enter the Anova Sous Vide Precision Cooker. This sous vide pork shank may take some time — two entire days, to be exact — but the tender, juicy meat is totally worth the wait. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 4

  • 2 pork shanks

  • 1 (14.5-ounce) can diced tomatoes with juice

  • 1 cup beef stock

  • 1 cup finely diced onion

  • 1/2 cup finely diced celery

  • 1/2 cup finely diced carrot

  • 1/2 cup red wine

  • 2 teaspoons kosher salt

  • 1 bay leaf


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 48 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the pork submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Skim accumulated fat from the top of the liquid and remove the shanks. Discard bay leaf. Heat broiler to high.

    • Step 1

      Place the shanks on a foil-lined baking sheet and broil until golden brown, about 5 minutes.

    • Step 2

      Meanwhile, pour remaining contents of the bag into a large saucepan. Bring to a rapid simmer over medium-high heat and reduce until the sauce coats the back of a spoon, about 10 minutes.

    • Step 3

      Add the shanks to the sauce and toss to coat. Serve.

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150 F / 65.6 C Recipe Temp
Recipe Time
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