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Here’s how I prep a beef shank I remove from the packaging and pat down with a paper towel. I like to trim off the thick layer of fat and silver skin around the shank so the rub can penetrate directly into the meat and build a nice bark. This fat won’t render very well and can be quite chewy. I slide my 6” boning knife between the meat and the fat, and then angle the knife up, before sliding it away from me to separate the two. One trick I like to use is to cut an opening in the fat on one end a
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