Osso buco, very yummie.

When I slowcook I just put the oven on 80 degrees after an hour on 160 to 200 (depends on the meat, 160 for beef/poultry 200 for tougher meats like goat or sheep), perfect for stews the meat remains really tender. The longer it's in the oven the better, and make it one day before you eat it, it's best after a night in the fridge.