In addition to sous vide cooking, stewing is the cooking method of choice when it comes to knuckles, shanks or leg slices (osso buco).

After the lamb shank has been seared on all sides, it is stewed in a closed casserole dish for around 3 hours at a temperature of 130°C and is then ready to be served.

The stew is strained or pureed and further processed into the sauce . . .