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The only real important suggestion I have is always to brown that shank as well as you are able to. It's a tough shape to brown evenly, but do what you can. Browning is the key flavour base for any protein that’s gradual cooked in a very braising liquid, like https://httpswwwyoutubecidcom49146.getblogs.net/61461582/the-ultimate-guide-to-https-www-rooge-cn

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