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The sole key suggestion I have is to brown that shank and you'll be able to. It's really a tricky form to brown evenly, but do Anything you can. Browning is the key flavour foundation for any protein that’s gradual cooked inside a braising liquid, like Beef Stew, Pot Roast, https://https-www-mingrongx-com15790.onzeblog.com/28916937/the-ultimate-guide-to-https-www-rooge-cn

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