Pork shank

Hello! This is my first post and i would like to tell you that this is the best cooking site ever as i love sous vide!

I am preparing a pork shank to do sous vide. I removed the bone so i can brine it faster! I put it in a 1.75% brine as you did with your pork tenderloin for 3 days. Next i seared it in a very hot carbon pan. Then vacuum sealed it with Dijon mustard, black pepper, thyme, tarragon, paprika, onion powder and butter. Now i want to ask how long should i cook it and at what temp. I am thinking 62ºC for 48 hours. My final step would be a deep fry. What do you think?

P.S Sorry for my English as i live in Greece.

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Chris_Young_80640

@panouil — Welcome to ChefSteps. We're glad to have you be part of the community.

As for pork shank, these would all be good combinations:

60 °C for 48 hours

62 °C for 36 hours

65 °C for 24 hours

Panouil_Moujito_37393

Thank you Chris! I'll try 62 ºC for 36 hours.

Panouil_Moujito_37393

The shank came out very tender and tasty. I forgot to mention that i put also some concentrated hickory flavor before cooking. The deep frying in the end made all the difference!

Chris_Young_80640

Awesome. Would love to see some photos next time. What brand of hickory smoke flavor? Wrights?

Panouil_Moujito_37393

Will post photos next time. I'm a sous vide maniac. The hickory smoke flavouring is from GourmetPro. A UK brand.

ipreferale

I could use some troubleshooting with my pork shanks. I have attempted this twice with both of them failing by acetic off flavors and aromas.

First let me say that I have done the same method with lamb shanks several times without issue. Wonderfully tender and great flavor.

For my first attempt at the pork shank, I just added the skin on, bone in shank with a bit of salt and that was it. Added it to a 60 C / 140 F bath for 48 h. Took it out, put it in an ice bath, removed it and the acetic aroma was unmistakable.

For my second attempt, I set up a second bath at 85 C / 185 F, bagged the shanks the same as the first attempt, but dipped them in the hotter bath for 3 min and then into the cooler bath for the same time. Again acetic...

Any suggestions? Should I pre-sear? Longer in the hotter bath?

Chris_Young_80640

@RED — It sounds like you've got some kind of bacterial fermentation going on if you're picking up vinegar aromas. The skin, in particular, is likely to be heavily contaminated. So I would either try boiling (forget the 85 °C / 185 °F, hotter is better and actually does less overcooking) for a minute or presear.

The other possibility is the bone. The bone is a pathway for bacteria to get much deeper into the meat, making it difficult to quickly destroy bacteria that can produce these off-flavors. There is not a lot you can do when this happens, it's a bad batch.

bchavannes

hey chris, though I know its not ideal I need to sous vide a shank in 8-12 hours. what temp would you recommend? also Im boning it out and bagging it in a porky demi. would you recommend brining or curing first? Do I need to pull those tendons out or will they sort of break down into succulent gelatinous goo? thanks

espen.stokke

Hi Chris. I was at a restaurant in Norway this weekend where they served the most amazing pork shank. I suspect it was done sousvide and it had an incredible crispy and yet tenker skin. By looking at the bone it seemed like they had finished it in a deep fryer (same Colorado av the skin). The shank was somewhat pullable. Ang ideas/thoughts on how such a thing is made?

Chris_Young_80640

Well, I can't say how they did it (although deep-frying after a long sous vide cooking would be a good strategy). I can, however, suggest you check out this recipe for some idea/inspiration: https://www.chefsteps.com/activities/homemade-honey-glazed-ham