Shank Steaks for Sous Vide

Name: Shank Steaks for Sous Vide
Cook time: 216 h 15 min
Total time: 216 h 15 min
Yield: 1 dish
Ingredients: Beef; Nitrite salt

A long sous vide cook softens the shank collagen enough to let the cut work not only in stews, but also as a standalone meat for slicing. It is an interesting keto way to reveal a cheap but very flavorful cut.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Beef	Beef	Ingredient quantity for Beef in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g

	Product release:	305
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

9 15
	Slice	15
		5
	Cooking sous-vide	2
	Chill in the refrigerator	2

Macronutrients in 100 g

Proteins	24.6
Digestible proteins	22.7
Fats	14.8
Plaid	0
Net carbohydrates	0
Calories	246 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	29.6
Disease inflammatory index, DII	0.02
Antioxidant, ORAC	99

Calories per dayGenderGrowth

Weight loss	Detention	Set
25%	18%	15%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B3	30342760241
B6	23231649101
B4 (Choline)	1520193484
B2	1416133061
B5	1212102061
B12	665551
B1	6651131

Minerals

Nutrient	% of RDA
Collagen	595959593010
Zinc	5576551211212
Iron	3214926175
Phosphorus	292929402010
Sodium	282828532513
Betaine	1515155941
L-carnitine	1224125963
Selenium	101091861
Coenzyme Q10	1010103031
Potassium	912111486
Magnesium	5661633

Lipids

Nutrient	% of RDA
Cholesterol	444444177?89
Palmitic acid (Saturated)	39393961?79
Alpha-linolenic acid (Omega-3)	13191523107
Stearic acid (Saturated)	12151520?30
Oleic acid (Omega-9)	89913?10
Arachidonic acid (AA, Omega-6)	7201339?4

Amino acids

Nutrient	% of RDA
Histidine	141197197411?99
Lysine	1171641643428241
Tryptophan	1061481483695915
Methionine	991311312749966
Leucine	881231232628231
Threonine	75105105219??
Proline	748274185?49
Isoleucine	7099992054925
Glycine	66666619719766
Phenylalanine	64898918611137
Tyrosine	5679561979933
Alanine	499999246??
Aspartic acid	26322679?26
Cysteine	253030783020
Arginine	24242459206
Glutamine	20202099203
Serin	1010716?3
Valin	8111124?4
Glutamic acid	7201099??

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

Servings: 4 (1 serving ≈ 76 gram)

Digestion time: 24 hour

Complete protein: ✔

Cut the beef shank (300 g) into steaks, add the nitrite salt (4.5 g), and vacuum-seal the meat. Let it cure quietly in the refrigerator for several days.

Cook the steaks sous vide at 60 °C for 48 hours so the dense fibers and connective tissues soften. Chill the bag quickly after cooking.

Refrigerate the meat for at least 2 more days. Serve it in thin slices on a meat platter or in thicker pieces as the base of a hot dish.

(14)

Published: 05.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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