1. Place ____ bones and tougher cuts in a large pot with cold ____ and bring slowly to a bare simmer, skimming foam and impurities frequently for the first 30 minutes. 2. Add ____ studded with ____, ____, and continue simmering very gently for 2-3 hours until meat is nearly tender. 3. Add ____, ____, ____, and ____ to the pot and simmer for another 45-60 minutes until vegetables are tender and meat is falling apart. 4. Remove and slice the meat, strain the broth, and serve separately or together with ____, ____, ____, and ____ on the side.

Cuisine: ____