A little pricier than at the supermarket (but even there it's about $7/lbs) but wanted to get it from the sole remaining stand alone old school butcher shop in my area right by NYC.
by GrouchyName5093
8 Comments
GrouchyName5093
Planning on doing this to it (yes it looks like chatGPT – I use it to keep notes and things)
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
7️⃣ Post-Cook Chill – 15–30 Minutes • Pat surface dry. • Chill uncovered in fridge 15–30 minutes for better sear and crust formation.
⸻
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.
⸻
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.
Rimworldjobs
They look fine. I’d make osso buco though or ragout.
LordPutrid
Cook them and you tell us
ItsAMeAProblem
Man I love me some braised shanks
Guavadoodoo
My Costco (Anchorage) currently offers 3 to 4 inch thick beef shanks, I think at around $6.00 per pound. Awesome slow cooking cut!
Former_Fuel_8529
Because they are 🤷♂️
Zestyclose-Ad-7859
Shanks are great sliced into pieces for Chinese food.
8 Comments
Planning on doing this to it (yes it looks like chatGPT – I use it to keep notes and things)
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
7️⃣ Post-Cook Chill – 15–30 Minutes
• Pat surface dry.
• Chill uncovered in fridge 15–30 minutes for better sear and crust formation.
⸻
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.
⸻
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.
They look fine. I’d make osso buco though or ragout.
Cook them and you tell us
Man I love me some braised shanks
My Costco (Anchorage) currently offers 3 to 4 inch thick beef shanks, I think at around $6.00 per pound. Awesome slow cooking cut!
Because they are 🤷♂️
Shanks are great sliced into pieces for Chinese food.
Check this out: https://www.reddit.com/r/smoking/s/dUB0atjSkF