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simmer
shanks + water + onion + garlic + bay + salt, skimmed, lid ajar
the shanks from cold water, foam skimmed diligently in the first half hour — no browning, by tradition and by design: the caldo wants a clear broth that tastes of marrow and patience, and two and a half hours is what the shank's collagen requires to melt; the marrow bones are the pot's whole treasury