Receta sencilla de jarrete de cerdo al vacío por Kevin Kindland
Pork shank is seasoned with rosemary, salt and pepper, then cooked slowly in a sealed bag with veal jus. The long sous vide cook makes this a hands-off dish that can be chilled in its bag until you are ready to serve it.
Ingredients
- to tastePork shank
- to tasteChopped rosemary
- to tasteVeal jus
- to tasteSalt and pepper
Instructions
- 1
Season the shank
Season the pork shank with salt and pepper. Put it in a bag with the chopped rosemary and veal jus.
- 2
Vacuum seal
Seal the bag using a hard vacuum.
- 3
Cook sous vide
Place the sealed bag in a water bath at 60°C for 10 hours.
- 4
Chill in the bag
When cooking is complete, keep the shank in the sealed bag and cool it in ice water. Leave the bag unopened until needed.
What is sous vide pork shank?
Sous vide is a method of cooking food in a sealed bag immersed in a temperature-controlled water bath. Pork shank is a cut from the lower leg, and this recipe gives it a long, gentle cook alongside rosemary and veal jus.
The recipe keeps the seasoning simple, letting the pork and the savoury jus form the main flavour. Chilling the shank without opening the bag also makes it practical to prepare ahead.
Nutrition and macros by portion
The nutrition label shows one serving as written: 500 calories, 55g protein, 2g carbs, 30g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Smaller shank portion | 350 kcal | 39g | 1g | 21g |
| This serving | As written | 500 kcal | 55g | 2g | 30g |
| Hungry | Larger shank portion | 750 kcal | 83g | 3g | 45g |
Pork shank supplies most of the protein and fat, while the veal jus may contribute additional fat and sodium. The recipe lists no starchy ingredients, so serve it with vegetables and a modest portion of potatoes or grains to round out the plate.
The ingredients that shape the flavour
Pork shank: The recipe gives no weight or size, so the cooking time is specified as 10 hours rather than adjusted for a stated portion size. Choose a shank that fits comfortably in your bag and water bath.
Rosemary and jus: Chopped rosemary seasons the meat in the bag, while veal jus adds savoury depth. The quantities are not specified, so use your judgement when seasoning.
Why seal the bag firmly?
A hard vacuum removes air around the pork and keeps the ingredients together during the long water-bath cook. Make sure the bag is suitable for sous vide and that its seal is secure before cooking.
Keep the bag submerged throughout the cook, following your water-bath equipment’s instructions. If it floats, check the seal and use an appropriate sous vide weight.
The long, steady cook
Cook the sealed shank at 60°C for 10 hours, as directed. The recipe does not give a separate internal-temperature target or a visual doneness test, so use the stated bath temperature and time rather than guessing from appearance.
The exact texture can depend on the size and shape of the shank, which are not specified. Avoid opening the bag during cooking so the pork stays with its rosemary and jus.
Chill and hold it sealed
After cooking, cool the bag in ice water and leave it unopened until you need the pork. This preserves the bagged juices and allows you to prepare the dish in advance.
The recipe does not include a finishing step or serving instructions. If you plan to brown or plate the shank another way, treat that as an additional step rather than part of the stated method.
What to serve alongside
Serve the pork with a vegetable side and a starchy accompaniment such as potatoes, bread or grains. These make a more complete plate without competing with the rosemary and veal jus.
If the bag contains plentiful jus, spoon some over the pork and side dishes. The recipe does not specify a garnish or extra sauce.
Recipe notes & tips
- Chop the rosemary finely so it is distributed through the bag.
- Check that the bag is rated for sous vide cooking before sealing.
- Keep the bag submerged for the full 10-hour cook.
- Prepare an ice-water bath before the cooking time ends.
- Leave the bag sealed until you are ready to use the pork.
Variations
- Garlic: Add a little crushed garlic to the bag for a savoury aromatic note.
- Thyme: Use thyme alongside or instead of rosemary for a different herb flavour.
- Black pepper: Add extra freshly ground pepper for a more pronounced spice.
- Root vegetables: Serve with cooked carrots or parsnips for an earthy side.
- Creamy mash: Pair the shank with mashed potatoes to soak up the jus.
Common mistakes to avoid
- Loose seal: Check the closure carefully so water cannot enter the bag.
- Floating bag: Keep the pork submerged using equipment designed for sous vide cooking.
- Opening too soon: Leave the bag sealed until you are ready to use the shank.
- Skipping the ice bath: Cool the sealed bag in ice water after cooking, as directed.
- Guessing the cook time: Follow the stated 60°C bath for 10 hours rather than shortening the cook.
How to store
Cool the sealed bag in ice water, then refrigerate it unopened and use within 3–4 days. Reheat gently in a water bath while still sealed, or open the bag when needed and warm the pork with its jus.
Frequently asked questions
Can I cook the shank ahead?
Yes. The method specifically says to cool it in ice water and keep it in the unopened bag until needed. Refrigerate it after cooling.
How long does the sous vide cook take?
The recipe specifies 10 hours at 60°C, in addition to the time needed to heat the water bath and cool the bag.
Do I need to add water to the bag?
No water is listed as an ingredient. The recipe calls for veal jus in the bag.
Can I use dried rosemary?
The recipe calls for chopped rosemary and does not specify whether it is fresh or dried. If using dried rosemary, use a modest amount because its flavour is concentrated.
Should I open the bag immediately after cooking?
No. Cool the shank in its sealed bag and leave it unopened until you need it.
Cook it from the original
This recipe comes from thestaffcanteen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thestaffcanteen.com