# Pork Shank Sous Vide

**URL:** <https://community.anovaculinary.com/t/pork-shank-sous-vide/5829>\
**Category:** Anova Precision® Cooker\
**Created:** [April 8, 2017, 4:26am UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829 "2017-04-08T04:26:53Z")\
**Posts on this page:** 8\
**Page:** 1

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**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\
**Post date:** [April 8, 2017, 4:26am UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/1 "2017-04-08T04:26:53Z")

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Pork Shank Sous Vide…  
Wild Mushroom and Baby Kale Ragu,Tamarind, Apple,and Mustard Glaze

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/653151e693eaa2d5c0324cabb406135aff299a08.jpg)

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [April 8, 2017, 11:12am UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/2 "2017-04-08T11:12:29Z")

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Oooerrrr… Details please.

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**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\
**Post date:** [April 8, 2017, 2:37pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/3 "2017-04-08T14:37:13Z")

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Quite Simple,  
Set Anova to 158 Degrees F Timer set to 24 Hours  
Generously salt and sear Pork Shank in a tablespoon of Grapeseed oil until well caramelized.  
Remove from pan.  
Deglaze pan with Calvados, reduce add Brown chicken stock Dijon Mustard, Tamarind Chutney and Apple cider vinegar.  
Reduce 5 min.  
Add Pork Shank, Liquid, Sprig of Thyme and 2 Cloves whole Garlic to Sous Vide Bag and seal.  
Place bag in Water bath… cook 24 hours.  
Times up - Remove Shank Wrap in Foil Place in Warm Oven.  
Empty Contents of bag strained into Sauce pot.  
Reduce by 1/3 or until viscosity is just about Syrupy.  
Check for Salt, Acid, Sweetness and Sour notes, adjust to your palate.  
Bathe Pork Shank for 3 min in Sauce pot.  
Serve with whatever suits your fancy.  
Best,  
Roberto

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [April 8, 2017, 3:26pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/4 "2017-04-08T15:26:20Z")

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Thanks for the recipe! 😍

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [April 8, 2017, 4:00pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/5 "2017-04-08T16:00:38Z")

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Delicious looking meal.

How was the texture?

Would you do anything different next time?

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**Author:** ![ChefNicole](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/chefnicole/32/100_2.png) [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)\
**Post date:** [April 9, 2017, 12:07am UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/6 "2017-04-09T00:07:55Z")

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You took my breath away! 😍

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**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\
**Post date:** [April 9, 2017, 10:58am UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/7 "2017-04-09T10:58:29Z")

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Thank you…

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [April 14, 2017, 11:03pm UTC](https://community.anovaculinary.com/t/pork-shank-sous-vide/5829/8 "2017-04-14T23:03:06Z")

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Whoaaa. That’s amazing