The only key idea I've would be to brown that shank and also you could. It is just a challenging condition to brown evenly, but do Whatever you can. Browning is The real key flavour base for virtually any protein that’s sluggish cooked in the braising liquid, like Beef Stew, https://erickfcysn.yomoblog.com/35205982/5-simple-statements-about-https-www-wxjdpt-com-explained