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Home Cooking 8

Leftover shank meat from stock

purpleceline | Sep 4, 201111:58 PM

I made an incredibly rich stock (Paul Bertolli's) with excellent beef neck and foreshank meat, and I'd like to do something with the leftover meat - it still has lots of flavor, even if it's a bit dry. I was thinking a tomato sauce would combat the dryness - any other ideas?

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