Sous vide lamb shank with tomato white beans and roasted Debreceni sausage

It is advisable to soak the white beans the night before. Then, cook them until tender in cold water with onion, bay leaf, and garlic in the broth, as usual.

Place the lamb shank, still in its pouch, into warm water for half an hour, then unwrap it, drain its liquid, and set it aside.

Sauté the chopped onion and crushed garlic in two tablespoons of olive oil.