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The only critical idea I have would be to brown that shank and you could. It is just a tough condition to brown evenly, but do Whatever you can. Browning is The important thing flavour foundation for any protein that’s sluggish cooked in the braising liquid, like Beef Stew, Pot https://simonecxrk.frewwebs.com/29477311/not-known-details-about-https-www-jingyu-xt-com

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