Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Shank — teaching, not a thermometer app.
Name the cut — Confirm Shank on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Braised in soy.
Keep safety note — Held near boiling for long enough, it becomes the body of any bone broth worth the name.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Shank: Medium rare (57°C) via Braised in soy.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Shank, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Shank is missing at the counter, the sheet points to related cut Brisket — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Braised in soy.
Hard stop on safety — Held near boiling for long enough, it becomes the body of any bone broth worth the name.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Shank → swap toward Brisket; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints Pressure 40 min (Cook it right through) for Shank. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Braised in soy · Stews · Bone broth with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Held near boiling for long enough, it becomes the body of any bone broth worth the name. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
JoeSmack · Public domain
Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.
Profile
Tenderness26
Marbling30
Umami80
Price30
Pairs with
Braised in soy90
Stews85
Bone broth75
Recommended cooking
Pressure 40 minCook it right through
Held near boiling for long enough, it becomes the body of any bone broth worth the name.
How to pick it
Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.
