Level: Scoolinary Team

Hi Paul,Thanks for your question!
Yes, pork shank can definitely be prepared using sous vide, and in fact, this method can result in incredibly juicy and tender meat. However, as you suspected, the sauce won’t reduce in the same way during sous vide cooking.

To achieve a rich and concentrated sauce, it’s best to reduce it separately in a pan after the meat has finished cooking.

Also, I wanted to let you know that we have a course available on the platform called “Sous Vide: Poultry and Pork”, which I’m sure will be very helpful if you’re interested in diving deeper into this technique. You can check out the course directly through this link:
Sous Vide: Poultry and Pork https://www.scoolinary.com/courses/sous-vide-poultry-and-pork

Happy cooking! 🙌

Level: Scoolinary Team

Hey Paul! 👋 That ragù looks hearty and full of soul — love how the pasta strands are glossy and well coated, and the pulled pork has such depth and color! Maybe next time try a sharper photo or a tighter frame to highlight the textures even more 😊
If you could experiment with sous vide for this dish, what would be your focus — super tender meat, flavor infusion, or both? Have you ever tried finishing a slow-cooked sauce separately after sous vide to balance reduction?