Le GourMate sous vide pork hock with Lyonnaise onions, roasted potatoes, and marinated vegetables

Place the pork hocks, still in their bags, into warm water for 30 minutes to melt the gelatinous roasting juice.

Meanwhile, peel both the potatoes and onions, then slice them into rings.

Peel the vegetables as well, if necessary, then cut them into thin strips.