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The one key tip I have should be to brown that shank in addition to you can. It's a tough form to brown evenly, but do what you can. Browning is The main element flavour base for almost any protein that’s sluggish cooked inside a braising liquid, like Beef Stew, https://emilioifavo.howeweb.com/29488599/https-www-xajixiao-com-secrets

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