Armenian Khashlama Salad

Method

1. In a large pot, brown the beef shank with butter, then add water to cover and simmer for 1.5-2 hours until tender.
2. Once cooked, shred the meat and set aside.
3. In a bowl, combine the lettuce, diced tomato, chopped onion, and minced garlic.
4. Mix in the shredded meat, season with salt and pepper, and garnish with fresh dill.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.