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We simmered 2 pieces of beef shank in some homemade chicken stock along with 1 parsnip, 1 carrot, 1 shallot, some parsley stems, and 3 star anise. The resulting broth was lip-smackingly sticky and rich with favor. We added a tangle of udon—Japanese wheat noodles—and slurped our way through this most satisfying of lunches.

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