Season the lamb shanks with salt and pepper, cut the vegetables into pieces about 1 cm in size and crush the garlic cloves with a knife. Place all ingredients, including rosemary and thyme, in the vacuum bag (please choose a large one) and vacuum seal, then cook sous-vide in the combi steamer as follows: combi steam mode, 50% humidity, 80°C, 12-24 hours, 50% fan speed. The cooking time should be at least 12 hours, with optimal results achieved after 24 hours. After cooking, you can prepare a suitable sauce from the pure meat juice (essence) remaining in the bag (possibly diluted with a bit of jus). For the appropriate roasted flavors, the shank should be grilled in the combi steamer at high heat (220°C) before serving. As side dishes, bacon beans and boiled potatoes are suitable.