You can also saute but I would not call it saute. We would start browning in olive oil for 10 minutes on all sides, then remove the oil and add new oil (we are against making sauce with cooked oil), stock or wine, add herbbs including rosemarin, let it sit. wine, cover and let finish to cook but be careful not to boil, at the end .....milk to cream the sauce. This is one of our best preparation. We stuff with grapes and herbs.