Braised Shanks – Two Ways: Sous Vide & Oven-Braised

If you’ve never cooked shanks before, you’re in for a treat.

This collagen-rich, slow-cooked cut of meat is not only packed with metabolic and hormone-supporting benefits, but it’s also deeply satisfying and full of rich, fall-apart flavor—the kind of meal that feels indulgent while nourishing your body at the deepest level.

I’ve been preparing shanks for years, not just because they’re more nutrient-dense and budget-friendly than steak, but because they’re easy to cook and incredibly versatile. With a little time, they transform into the most luxurious, melt-in-your-mouth meal. The recipes here can be used for beef, pork, or lamb shanks. They are perfect for slow, gentle cooking. 

Below, I’m sharing two foolproof methods for braising shanks:

1. Sous Vide (48-Hour Method) – For the most tender, buttery texture.
2. Oven-Braised (Slow-Cooked Method) – A more traditional approach with deep, rich flavor.

Both methods deliver restaurant-worthy results with minimal effort, and you can take the flavor in any direction you love—Moroccan, Italian, French, or simple and savory.

If you’ve never cooked with shanks before, this is your chance to try something new, deeply nourishing, and absolutely delicious.

Flavor Profiles & Serving Suggestions

You can take these in a few delicious directions:

1. Moroccan – Warm spices like cumin, coriander, smoked paprika, cinnamon, ginger, turmeric, cayenne, salt, and black pepper. Serve with mashed cauliflower and/or roasted root veggies.
2. Italian-Inspired – Garlic, rosemary and tomatoes. Serve with rustic garlic mashed potatoes.
3. Classic French (Osso Buco Style) – Red wine, thyme, bay leaf, and gremolata topping. Serve with creamy parsnip purée or green beans.
4. Simple & Savory – Just garlic, salt, pepper, and herbs. Serve with buttery Brussels sprouts and cauliflower mash.

Recipe 1: Sous Vide Braised Shanks (48-Hour Method)

This method yields fall-apart, buttery texture with concentrated flavor. Serves 2

What you need:

• 2 large beef, pork, or lamb shanks
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp smoked paprika (optional)
• 3 cloves garlic, minced
• 1 sprig rosemary (or thyme)
• 1 tbsp butter (for searing)

What you do:

1. Season & Seal: Rub the shanks with salt, pepper, paprika, and garlic. Place in a vacuum-seal bag with rosemary. Seal tightly.
2. Sous Vide: Heat your water bath to 155°F (68°C). Submerge the bag and cook for 48 hours.
3. Sear & Serve: Remove from the bag, pat dry, and sear in a hot skillet with butter until browned. Serve with your choice of side.

Recipe 2: Oven-Braised Shanks (Slow-Cooked for Deep Flavor)

This method creates a rich, fall-apart texture with a luscious sauce. Serves 2.

What you need:

• 2 large beef, pork, or lamb shanks
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp avocado oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 cup broth (or wine)
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin (for Moroccan) OR 1 tsp rosemary (for Italian)
• 1 cinnamon stick (for Moroccan, optional)

What you do:

1. Preheat & Brown: Heat oven to 325°F (165°C). Heat oil in a Dutch oven over medium-high heat. Sear the shanks until browned.
2. Build the Base: Add onions, garlic, and carrots. Sauté for 5 minutes. Pour in broth or wine scraping the bottom of the pot. Add tomatoes and spices.
3. Braise: Cover and bake for 3–4 hours, basting occasionally, until meat is tender.
4. Serve: Remove the shanks and reduce the sauce if needed. Serve over mashed cauliflower or parsnips.

Side Dish Ideas

• Creamy Mashed Cauliflower – Light and velvety, a great low-carb option.
• Rustic Garlic Mashed Potatoes – Classic comfort food.
• Parsnip Purée – Slightly sweet and silky.
• Crunchy Green Beans with Almonds – Adds freshness and crunch.
• Roasted Root Vegetables – Carrots, sweet potatoes, and beets for natural sweetness.

Let’s Get Cooking!

Your body craves nutrient diversity, and bringing collagen-rich cuts like shanks into your meals is one of the simplest ways to support metabolism, hormone balance, and long-lasting energy.

If you try this recipe, I’d love to hear how it goes! Did it impress your guests, or were you surprised by how simple it was to prepare?

Let me know in the comments or tag me on Instagram @nutritionist_sharlenestyles—I love seeing your creations!

Now, let’s get cooking.