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  IMG_0100.JPG - After 1.5 hours, the meat should pull away from the bone. You're ready to fish out the meat and slice into thin slices. It's not a bad idea to skim of excess fat from the surface of the broth. If done carefully, you can remove most of the fat without affecting the flavor of the broth.  
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After 1.5 hours, the meat should pull away from the bone. You're ready to fish out the meat and slice into thin slices. It's not a bad idea to skim of excess fat from the surface of the broth. If done carefully, you can remove most of the fat without affecting the flavor of the broth.
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