Beef shank advice sought

Looking for a recipe for these beef shanks.

I'm planning on doing this (Yes, it looks like ChatGPT – I use it to keep notes and recipes and such. Try it!) and would love any feedback or suggestions:

1️⃣ Light Mechanical Scoring
• Use a sharp knife to score the surface in a ¼-inch deep crosshatch pattern.
• Helps the baking soda soak penetrate and reduces surface toughness.

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2️⃣ Baking Soda Soak (Alkaline Tenderizing) – 15 to 30 Minutes
• Mix: ½ tsp baking soda per 1 cup cold water.
• Submerge or apply evenly across surface.
• Let sit in fridge 15–30 minutes, then rinse thoroughly.

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3️⃣ Buttermilk Soak – 24 Hours
• Fully submerge in buttermilk (vacuum bag or sealed container).
• Store in fridge for 24 hours.
• Rinse clean and pat completely dry before dry brining.

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4️⃣ Dry Brine – 24 Hours
• Season generously with:
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• Place uncovered on a wire rack in fridge for 24 hours.

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5️⃣ Pre-Sear (Recommended)
• Heat beef tallow in pan over medium-low heat.
• Sear all sides for 60–90 seconds per side, including the bone cap.
• Cool completely before vacuum sealing.

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6️⃣ Sous Vide Cook – 72 Hours at 132°F
• Vacuum seal in bag with any renderings from pre-sear.
• Temperature: 132°F (55.5°C)
• Time: 72 hours
• Keep fully submerged and weighted if necessary.

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7️⃣ Post-Cook Chill – 15–30 Minutes
• Pat surface dry.
• Chill uncovered in fridge 15–30 minutes for better sear and crust formation.

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8️⃣ Final Sear
• Cast iron, grill, or torch at 500°F+.
• Use beef tallow if needed.
• Sear 30–45 sec per side, including edges and bone cap.

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9️⃣ Serve
• Rest 5–10 minutes.
• Slice against the grain into ½-inch thick pieces.
• No sauce, cornstarch, butter, rosemary, or thyme used.
• Served clean and steak-like, no frills.