Sous Vide BEEF SHANK Perfection! How to cook BEEF Shank

Having zero experience with beef shank I was intimidated to try this one guys. But I am so glad I did! As you know BEEF SHANK is a very inexpensive cut of meat and not very popular, I think the reason is because most folks are afraid or have no idea how to cook beef shank. I was one of those folks. :) But I am pleased to say they turned out way better than I could have ever thought. Perfection was achieved on this cook, this cook was award one of the highest scores we have giving tying up with very expensive cuts of meet. I really hope you enjoy this video and I added a little bonus footage that I really hop you enjoy.
HOW TO COOK BEEF SHANK SOUS VIDE
I cooked it for 20hrs @ (155°F / 68.3°C)
* INGREDIENTS * I used for this sous vide cook.
- 4 Beef Shank Steaks
- Coarse Salt to Taste
- Pepper to Taste
- Sweek White Onions
- Fresh Garlic
- Organic Thyme
HOW TO MAKE THE BEST BEEF SHANK OF YOUR LIFE!
Watch the video of Sous Vide Everything(KZbin Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@SousVideEverything]

Remember you got questions you want us to answer we will! We will answer them on camera if you add them to this comment. Here are the latest questions asked and the video to view them. Use #SVEQandA on comment. facebook.com/SousVideEverything/videos/1513541802030362/

[@whynottalklikeapirat]

Do you sometimes apply a little oil before searing, to avoid just drying out the surface of non-fatty meats, or would the oil actually char or burn due to the high heat?

[@marchosias2071]

Sous Vide Everything #SVEQandA you've been tried a lot of beef and food, but for you guys which is the best this far?

[@tjnix5525]

#SVEQandA "What do you plan to do when you run out of edible cow?"

[@daniel1c]

Bernd Kretzschmar 135 is way too low for a cut high i gelatin and cinnective tissue. 135 is only good for steaks where there is no tendons.

[@jaybolinger]

Can you sous vide chicken hearts? It is very hard to find them here in Florida.

[@lilxcriis]

Bone marrow is gods butter

[@SousVideEverything]

I would have to agree. But it was very hard to have them try it... but I got them.😂😂😂

[@chuckgoecke]

I make this pretty often, Osso Buco. The last time, I popped out the bone marrowz, and sliced them about 1/8 inch thick and just very lightly fried them, so they were just warmed up inside. That was heavenly!!!! The main reason is that bone marrow usually melts so much, that you lose most of it. Then I sealed the meats and I did two packages. I did 135DegF, medium rare, and pulled one after 24 hours. It ended up a bit tough but was tasty. I think for 24 hours, you need up around 150DegF like you guys did. I left the other package in for another 24 hours(48 total), and browned them more or less like you did, but in a pan. MMMMM, they were melt in the mouth good. I sorta figured they would be good because that's about how I do chuck shoulder roasts, which are like prime rib after 48 hours at 131 degF. In some ways, they are better than prime rib. The same tenderness, fork tender, and even better flavor, beefier. From a meat that I got for under 4 dollars per pound on special. The Beef shanks were like that cheap too.

[@bcwolters]

You can wake me up for bone marrow!, toast, bit of salt and pepper, it's the best part of a shank! Or even the best part of any cut of beef!

[@bentackett6299]

Shanks for the video

[@navidask8ter1]

Lamb or goat butter is the bestt!!! Oh man! Havent had veal shank or osso bucco as they say..but all i knownis that goats and lamb mannnn...its like diving straiggt into fresh made milky buttery goodness ..ohhh!!!

[@SigGuy320]

This has quickly become one of my favorite channels. When I log on, and I see a new Sous Vide Everything video is up, that's always my first click. Thank you for creating such enjoyable and useful content!

[@him2826]

i love how short and to the point your intros are becoming "welcome back to sous vide everything guys. Today, beef shank. Lets do it"

[@SousVideEverything]

+Josh Houpt awesome you notice. The last thing I was is waist your time. 👍 glad you liked it. Thanks for that. 👍👍👍

[@jamesbeeevans2755]

Salt pepper and flour with horseradish and add more onion it's basically the starting point for onion soup

[@davidwilcoxson2809]

I have been cooking with beef shank for 60 yrs. and it is one of my favorites; so much flavor. It was a real joy to watch such a talented meat cook try it for the firs time. Incidentally, you dudes are excellent communicators. Thanks

[@euro_pat]

They're crazy. Bone marrow is awesome. Can't wait to try this.

[@SousVideEverything]

They are... they would not try it until I said its better than picanha... 😂😂😂 They are spoiled... 😂😂😂😂😂😂

[@stamasd8500]

It _is_ better than picanha. When I cook for my family (which is all the time) they never get to have any bone marrow, it's all for me. Chef's spoils. :)

[@k3lzZz]

Well, the taste isn't really comparable to meat, but coocked enough, with coarse salt, it's delicious. But i'm not sur not putting salt to taste it is a good idea... Anyway, the best is with a bone cut lenghtwise and grilled under a broiler. That's heaven.

[@euro_pat]

I was thinking about to 2 versions for beef shank myself. One sous vide and one brazed. Broiler sounds good too.

[@4seasonsbbq]

Those looked AMAAAAZING. Keep up the great work guys.

[@AngryLlamaAttack]

HAHA thought to myself "why didnt he try the bone marrow" then a few seconds later "i know i know u want me to try the bone marrow". I LOVE THIS CHANNEL. ABSOLUTELY LOVE IT!!

[@argjendkrasniqi455]

I love these videos, they make my day!

[@SousVideEverything]

Wow thanks... Your comments makes my day and it is why I do it. love interacting with you guys. I wish I had time to spend only on the comment section all day.... 👍👍👍 You guys are awesome. Thank you so much for your support. 👍👍👍👍👍👍👍👍👍

[@Jadgzz]

The Shanks are commonly done in stews but I always wanted to try them this way. The bone marrow tastes amazing with some green lemon juice and salt...AMAAAZING

[@robbyzanoniem8731]

We, here in Holland, use beef shank to make stock for soup. We simmer it in water overnight. When it's cooked we cut the meat and put vegetables in it. So it becomes a delecious vegetablessoup. But the way you did it makes me drooling. It reallly lookes fantastic. :-) BTW sorry for my bad english. I hope you'll understand what I meant to say.

[@jaimesegura7318]

I do the same in Costa Rica

[@Ass_Burgers_Syndrome]

@Robby Zanoniem Your English is practically perfect. You can probably speak and spell better than a lot of English people !!

[@gerliesb2857]

Heeft uw reciept voor de schenkelsoep?

[@bbsolpico1]

in Philippines we also do that, "Bulalo" it is called.

[@positivedelaware]

Love the content. Love the flow and the genuine interaction of you three. The production value is awesome. My wife and I think your videos are better than the Food Network. Can't wait for the next clip. Sous Vide Everything !

[@FFXIRashaa]

Loved the video, I mention these about a week ago, so glad you did them. Can't wait to finally get my circulator to do some of these.

[@SousVideEverything]

Thanks for the suggestion I really appreciate it. My video on the review is coming along really nice and I am working on the editing. Should come out as soon as I am done. 👍👍👍

[@JuanManuel-kj9fu]

68° fo 20hs have u tried with a lower temp ? like 60 ?

[@olbas2]

Bro i love this channel, just found it a couple weeks ago and i love you and your boys relationship with each other and the banter. Keep it up :D

[@SousVideEverything]

Thank you so much... I really appreciate that.👍👍👍👍👍 We are family here man, and with you in now the family just got a little bigger. 👍👍👍

[@supersquat]

You guys have a really good dynamic. Love the videos, keep it up!

[@SousVideEverything]

Thank you so much... I really appreciate the support. 👍👍👍

[@adrianreyes3616]

Thank you guys I'm definitely trying the shank for sure I always see it at my local market and just pass it on but not this time!!

[@GaryPiazza]

Love your sous vide setup. Great stuff!

[@SousVideEverything]

+Gary Piazza thanks. 👍

[@marodriguezsr]

The "MARROW" is amazing. It's puro sabor... Hey thanks for all your videos. - Marco

[@csr11]

This really was awesome video. Keep them coming.

[@SousVideEverything]

+csr11 thanks. I appreciate that

[@hockeydoc14]

How do you come up with the time in the water bath for the different meats-Reading sous vide charts they usually don't list long cooks

[@johnocallaghan7830]

I did this recipe as suggested with fresh thyme and onion. Only difference is I used 65 ℃ for 24 hours in my sous vide supreme, because the shanks were a bit taller. Mine came out very dry, firm and very well done with no redness to the meat whatsoever. Bought good quality meat from a whole sale meat supplier that mostly caters restaurants. I think I should have gone even lower in temperature to be honest. I prefer the normal italian way of preparing them usually referred to as "osso buco".

[@kakagonzalez]

have you tried lower temps?

[@Hthecam]

You are even funny when you argue ... thanks for all these great entertaining videos

[@karissirak]

I have only cooked shank in the instant pot and i love it this way. I think I will start 2023 out with this recipe thank you I am going to use my sous vide machine a lot more this year!

[@AshRowe]

Do you's reuse the water in the container or change it out after each cook? I change mine out each time, but starting to think there is no need considering the sealed pouches prevent the water from dirtying. #SVEQandA

[@stamasd8500]

Beef shank is great for soups, I use it all the time for that. It requires prolonged boiling to become tender enough. It makes the soup very tasty, and the bone marrow is delicious. I have never ever thought of using it as a steak. It isn't dry because it has a LOT of collagen, and it converted to gelatin during the long cooking.

[@jspell3539]

Fantastic video my friend. Again you amaze me with these cooks. Keep up the great work!! Your channel is growing very nicely. I see you have 42,000 subs. WOW!!!!!

[@SousVideEverything]

+Jspell thanks brother. I appreciate that very much. 👍👍👍

[@jaypz6971]

Love this tried it.. thank you

[@friendlyneighborhoodcrackh6059]

This is literally my new favorite thing to watch

[@SousVideEverything]

+Benjamin Schwarz thanks. I appreciate the support

[@tedgodfrey2708]

Brilliant!!!! Like the new Music too..

[@KnifeCursed]

Beef shanks and oxtail are fantastic. Both are chock full of flavor.

[@PissyJorts]

Love the music and vid! Looks good!

[@SousVideEverything]

Thank you so much, I appreciate that.. Your support is everything. 👍👍👍

[@doncampelo]

Ossobuco or brown marrow is the best flavor of meat ever! Take the femur of cow, cut in longitudinal direction and baked with garlic and salt... prepare any kind of steak, put the brown marrow on top and be happy, very happy!

[@CMTheHollow]

i have a question. Have you ever tried searing before and after sous vide? I have not tried it but some people recommend it. Could you make a video about pre searing?

[@BVpablo]

really nice to see this prep, never seen this way of prep, I use this type of meat in stews with other tougher beefs (French, Belgium & Dutchy style type) put it in a Dutch oven with beer or wine veggies and herbs for 6 hours after searing the meat first.

[@ashplace6660]

Just ate my first attempt at Sous Vide after being inspired watching all these videos. I cooked 3 cuts of sirloin. It was great except for one noob mistake. DONT vacuum seal the seasoned meat until you are ready to throw them in the pot. Makes a huge difference. I seasoned and vacuum sealed 2 of the cuts which I then had to put away in the fridge because my familys' plans changed all of a sudden. Next day, I vacuum sealed the last cut of meat and popped all the prepared bags in the pot to cook. The meat I had sealed the night before was good (slightly dry), but nothing beat the cut of meat I sealed 5 minutes before the cook. It was the most tender succulent piece of meat I have ever placed in my mouth and everything I had hoped to experience. My wife doesnt like medium rare, and she loved this. I can't wait to try other things. The onion/garlic/rosemary was our favourite flavour!

[@SousVideEverything]

+Ash Place nice. Glad to hear. Doing more experiment this week which I believe you will enjoy it.

[@eddievhfan1984]

I've seen beef shank and cross-cut short ribs just thrown on the grill without rhyme or reason-it may be brown, but tough as hell to bite and even tougher to get off the bone. This technique is on point. And I bet you could use the same technique to generate the best beef broth ever for stews and soups. Obrigado for your great work.

[@Dazbi1705]

love the vids, keep it up! question: when yall are searing anything, why do yall use the searzall and a normal torch? what is the benefit to using both of them? just curious.

[@SousVideEverything]

+Chris Cook its faster

[@Zer0BurnX]

Liking the new music! Thanks for the new video!

[@SousVideEverything]

+Zer0BurnX awesome glad to hear.

[@johnlouiebares9654]

Here in the philippines we make those beef shank into soup, it's called bulalo. If you guys want to try just search for the recipe. It's amazing!

[@margaretkennix3561]

I cook beef shark too,my recipe included brow ing the beef shanks in a little oil on top of stove then get a roasting pan out your shanks in the roasting top shanks with lipton onion soup it has all the flavor u need,fill roasting pan to cover shanks,let them cook until tender at 350 degree in oven,about a half an hour before u take it out the oven add chop medium celery, onions medium cut fresh carrots,also add a little worchestire sauce make sure toaster has top at all time,try this recipe u won't b disappointed.

[@zonian8782]

Tapos kailangan well-done Kase di daw sila kumakain nang hilaw sasakit Yung tiyan😂😂

[@toddlecher4097]

so amazing when cooked properly

[@rowlandyee5190]

Hahaha we fight for that stuff at my house. Well we was bought up eating the stuf.Aloha love what you do for us. Keep up the good work.

[@Ladyhawke112]

Another great video and cut of beef to add to my grocery list! What are the tongs you used to lower the new large rack into the water bath? Thanks!

[@SousVideEverything]

+Debi Hansen yes its a seam holder. I will post the link on the description tomorrow

[@Ladyhawke112]

Thank you! As I patiently wait for the information, I have been trying to search for it on my own, with no luck. What kind of seam does it hold?

[@DeanVaturi]

Hi Guga, what is the green stuff you put on the meat at the end?

[@jeroenkuppens7626]

Hey, I'm gonna get picanha but I don't have a sou vide. Is it ok to just bake it in the pan? And would you recommend a whole part or just individual steaks?

[@SousVideEverything]

+Jeroen Kuppens for sure steaks and pan fry it. It will be good.

[@borisl2]

amazing video as always can you guys make Ox tail next by any chance

[@SousVideEverything]

Thanks... I have a few videos that I am working on the editing. But I do have ox tail in my books and ninja keeps asking me for it every day. It will happen for sure.

[@SouthernCoastalCookingTM]

you did a really good job with those, i bet they would make a wonderful stew chopped up and served over rice with a gravy

[@SousVideEverything]

+Southern Coastal Cooking ™ joe great minds think alike. I will do that real soon.

[@josephsmith1893]

I been making beef shank on sous vide for a while. I love the beef bone marrow and so i get additional bone marrow along with shank. It comes out extremely good on the sous vide. Before sous vide, I used to bake the bone marrow, but then you end up losing so much of the fat. Sous vide is just awesome. I use it at least twice a week. I should be using it more....

[@1J-C]

hey whats up brother i was looking for ur video with the potatoes with cream cheese wanted to try n sous vide that will u put up ur video back up so i can know how long to cook potatoes

[@paulsmith7646]

Hey Guga, love the vids - they always leave me so hungry!! Have you tried doing everything thing you have done but put some plum jam on top as well. Reduce the jus with a little red wine for a fantastic gravy!!

[@noahale]

That was hilarious, great vid and props for getting them to try the marrow lol.

[@SousVideEverything]

Thanks alex, always look forward to your comments Thanks for the support.

[@jameskuo11]

Hi guga, what temperature would u suggest if I only have 2 hours max to sous vide to get a similar piece of beef shank( without the bones) to have a similar result as yours ? Thanks

[@convincedquaker]

Impossible

[@swaylo77]

I just bought my first sous vide because of the channel. I didn't even know what sous vide was a week ago. As I write this, I have a ribeye steak cooking with salt, pepper, garlic, onion, and thyme. I can't wait! This channel is amazing! Keep up the good work! It's only a matter of time before you reach 100K subs!

[@SousVideEverything]

+Josue Rodriguez awesome. 👍 let me know how it turns out.

[@swaylo77]

Wow...for the win! This is one of the best steaks I have ever had. It is definitely the juiciest I've ever had. I'll definitely be trying a bunch of your recipes going forward.

[@symeonchatzigeorgiou9381]

You guys are amazing. Amazing enough for me to post my first KZbin comment. Keep it up!

[@SousVideEverything]

Wow Thank you so much... Your comments is what motivates me. I wish I could hang around the comment section all day.. Thank you so much for commenting it really means alot to me. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@Husky828]

love the bone marrow, its awesome!

[@SousVideEverything]

+Benjamin Wong tell ninja. Tell him.

[@davidmccormack449]

Hey have you ever used a standard propane torch head.bit cheaper..was wondering

[@paulmd2010]

the bone marrow prank at the end was awesome!

[@SousVideEverything]

+paulmd2010 thanks glad you liked that. 👍👍👍

[@og45]

looks so damn good!!

[@SousVideEverything]

It was surprisingly very very good. Thanks for the support. 👍👍👍

[@Paisteboy]

I have some grass fed beef shanks. I'm going to try this. Great video guys. I'll try the bone marrow.

[@Ea-Nasir_Copper_Co]

I know you guys are all about the sous vide, but shanks are brilliant in a pressure cooker.

[@JohnLutes]

What temp and time would you sous vide beef shank if it was 90 day dry aged?

[@ColinaDePiedra]

it looks so great guys ! :D i want it :D

[@SousVideEverything]

Man it was awesome. 👍👍👍 Thanks.

[@karlahoran5557]

#SVEQandA what made you guys start uploading only sous vide videos? (very unique i love your videos)

[@SousVideEverything]

+Karla Horan 👍

[@EugeniusTay]

Have you tried oxtails yet? Oxtails in gravy over rice might work. They take me 4 hours to bake, but I've never done it in a sous vide.

[@Nenne13]

this channel makes me want want to cook things sous vide. if it is as good as you guys makes it look, it's sure to be worth it. also. are you guys gonna cook moose sous vide?

[@SousVideEverything]

I can tell you that when it is not good Ninja does not hold back... when its bad its bad. But 99% its amazing. I would love to try moose but here in Miami it's impossible to get. I wish I could. Would love to try it.

[@LuxuryNoCap]

Ninja you crazy... Perfect context, lol

[@Dylan9664]

I noticed the leftover juices after the water bath in most of the meat videos. Ever basted the meat with the juices after searing?

[@chefraevn666]

We used to pressure cook it for like an hour together with onions, salt and whole black pepper with water just covering the meat and bones. Then season later with green onions, green beans, cabbage and pechay. If it lacks flavor, we put one bouillon beef cube for a beefy taste.

[@kd1s]

Quick question for you - that torch that uses infrared - what's it's real name. I've been searching on amazon and can't find it.

[@SousVideEverything]

+kd1s searzall

[@aliyasinErdogan]

seem so delicious

[@SousVideEverything]

It was amazing and very surprising. Thanks for the support.

[@k-pillar]

probably (if not) the best cooking channel on youtube.

[@SousVideEverything]

+Khader El Qaisi thanks. 👍👍👍

[@mikep1574]

Good job guys keep it up!

[@SousVideEverything]

Thanks Mike I appreciate your support so much. 👍👍👍

[@Mcsyncr0]

What did you do between 2:20 and 2:23 ? They look more juicy/shiny. Do you just let the meat rest or did you add butter coating? I need to know if I want to make it as good as yours :D

[@SousVideEverything]

its funny that everyones asks me that. Let me try to explain. So I sear it outside, and when its over hot fire it gets dry out because all the moisture goes bye bye, so by the time we walk back inside it seems that the juices distribute more and the meat looks much more moist than when searing. just like BBQ when the steak is under the coal it is try, let the steak rest after the grill and you will notice the juices will flow.

[@Mcsyncr0]

Sous Vide Everything thanks for explaining! :D

[@Fmontes]

Bought some beef shanks yesterday and cooking them tonight as I've never prepared them before. My plan is to season and then pan sear them for a nice crust, and then into the oven for a slow-cook of a couple of hours to get it tender. BTW, you are spot on with regard to bone marrow (w/ crusty bread). All that's missing is a nice Syrah (but your buddy probably wouldn't like that either).

[@confusingpeople]

I noticed your using the Anova and one other sous vide lately and not the joule. any particular reason?

[@SVEMauMau]

Yes, we're testing all of them, video comparison coming up soon.

[@dupree4397]

I eat beef shanks frequently but 20 hours to wait to cook that delicious meat is crazy. Lol I would love to see you smoke it and reverse sear it on a grill. Delicious!! Thank you for the video. Keep them coming

[@joeyboeller7734]

I love when you try different methods and flavors like the with or without butter test. I use the charcoal lighter chimney with a grill grate to sear and I hear you get a better smokey flavor than the searzall. Will you compare in a video?!!

[@oren5230]

New sub. T-Roy Cooks sent me here. Bring it on! Troy cooks responsibly.

[@SousVideEverything]

Awesome, welcome.... Thanks you so much for the support.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 I will be cooking a RibEye for T-Roy soon.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 love my brother T-Roy.

[@artsmann]

Please tell me, where i can buy this pepper grinder

[@Scrublord4200]

Humble beginnings man

[@richardwindsornomura]

Hello chaps. I have a question with regard to your searing. IN a previous video you tested the torches vs the searzall and concluded that the searzall was the way to go. However in later videos you still use a torch without the searzall attached as well as the searzall. Do you do that just for speed? How do you avoid torch taste?... Keep up the great work..

[@SVEMauMau]

Yep, using both we get to finish them faster and eat them still hot. to avoid the torch taste we keep moving it briskly over the meat and keep it at a distance so the gas has no chance of getting in the meat.

[@richardwindsornomura]

SVE MauMau so I should ger two searzalls then. one for each hand!!!!

[@dumbfukx]

I just saw this cut first time ever and wondered if you ever cooked it,I'll try to follow the recipe

[@anthonyd9984]

Can you guys do a review on the different sous vide machines you have been using or prefer?

[@SousVideEverything]

+Anthony Diongzon I am working on the editing of that video.

[@Lueppens]

hey guys, Iam watching your videos since quite some time already, what I am wondering about is, do you really taste the thyme and garlic (in this case)? Because you put the onion on top, the garlic and thyme do not really have contact to the meat at all. So you can just put it anywhere in the bag and it will work?

[@ngv001]

You could Sous Vide a cat and I'd enjoy watching you do it - great video as always! :D

[@OldFellaDave]

Gordon Schumway approves this message!

[@davey_davey_dave]

I'm not sure why, but I really like the music you play when you are charring the food. Please keep it.

[@SousVideEverything]

+David Aguirre thanks. Thats not changing

[@alecruzcruz9047]

Can i select for uk plug?

[@rickbooher8224]

Roasted shank bones with the marrow about 2" long roasted in the oven is a delicacy. God's gift to the knowning served with bread butter and radishes. It is a explosion of flavor for the palate. Don't know about sous vide but in the oven awesome. The even make marrow spoons to get the marrow out of the bones. Ninja's puppy would love the shank bones to knaw on too.

[@punolino]

I wish, you would test some different times and temperaturs.. for this example: the differenz off cooking 55°C (medium rare) at 20h and Longer and at 68.3°C in 20 hours or 10 hours (to find out if it realy needs 20 hours). How do you came up with your decision to cook it 20h at 68.3°C?

[@dakotita824]

In northern Mexico we call this cut Chamberete, the bone marrow we call it Tuétano. We typically eat this cut in stews and soups (caldo de res), probably other ways too. However, the bone marrow tastes amazing when baked and definitely on a an awesome corn tortilla with a bit of salt and salsa. Great video thanks!

[@SousVideEverything]

+Karla wow that sounds great in a stew.

[@ogt62]

Usually, I prepare beef shank as osso bucco -- but have no idea as to how to incoporate my sous vide :-). PS. I simply love your videos :-D.

[@sardinesaregood]

I love this, should do videos with inexpensive cuts of meat more often for us people who can't eat filet mignon every day :P

[@SenorNeo]

Nice shanks! I love all your videos. Where in Miami can I buy Picanha ? Thanks

[@SousVideEverything]

+Señor Deadpool thanks. 👍 look in google for los tanitos.

[@rebeccastone8732]

what is that rack and liquid you put them in?

[@preachffxi]

Awesome for caldo de res

[@Shane-Singleton]

those do look amazing! I don't think I've seen beef shank at my local supermarket. But I visit a butcher shop once a week for lunch so I can pick some up there.

[@kirillsotnikov3507]

Guys, thank you for your videos. I always watch every single video made by your incredible team! My question is the following: how do you determine temperature and time of your cooking? I mean, you usually sous vide beef at 140F, why this time you used 155F? And how do you decide for how long to cook it? Some pieces you put in sous vide for one hour, some for 72 hours! Are there any tables to calculate that?

[@SousVideEverything]

+Kirill Sotnikov I did it the same as if I would have cooked. Beef ribs. I dont use tables. I kind know where we like the beef so I go with it. But the app from joule is good for that.

[@OldFellaDave]

Chef Steps put out a handy dandy Sous Vide guide - you can download it as a PDF as well ;) I rarely use the Anova app nowadays - just set my time and temp manually on the stick and let it go ;) www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

[@__hjg__2123]

Great as always!!! 155F seems a little high for me.... I follow a very similar recipe but, no thyme and a small amount of olive oil. 142F for 24-30 hours. The marrow is so,so,so good!!! :)

[@keith1241]

My grandmother used to make a bone marrow soup and spread. The bone marrow spread she made was a combination of the marrow, roasted garlic and salt. Both were fantastic.

[@SousVideEverything]

Wow that sounds fantastic. 👍👍👍 I would love to do that. 👍👍👍 Grandmothers always ROCKS!!!!

[@keith1241]

Yes, they do...grandparents are the best. I have made beef shank in the pressure cooker with barbecue sauce. I bet it would be even better using the sous vide method.

[@parits12]

i get a good fast searing on them and then i cook them in tomato sauce (from canned tomatoes) for 4-5 hours. Not only you get an amazin flavour to your tomato sauce (wich i use with home made pasta) but you get those very tender shanks. For the marrow, i put them on bread and add salt....it's heaven