1 large pan, griddle or frying pan
2 tablespoons butter
1 teaspoon salt
2 hocks, rinsed and drained
1 small onion, cut into 1 1 inch pieces
2 tablespoons vegetable oil
2 cloves garlic, minced
1/3 cup chopped celery
1 1/2 tablespoons tomato paste
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons dried sage
3 teaspoons crushed red pepper flakes
7 ounces diced, cooked chicken meat
Pour roasting pan into saucepan over indirect heat; gradually reduce heat to medium-low.
Add beef and salt to pan; simmer 1 to 2 minutes.
Return beef to pan; add onion and celery and tomato paste. Simmer, stirring, for 2 minutes.
Add celery, tomato paste, basil, oregano, sage, crushed red pepper flakes, chicken, stirring. Simmer for 1 1/2 minutes.
Return beef to pan; add stuffing (optional) and bracketing lean root with meat. Simmer for 4 to 5 minutes more. Pour over beef and vegetables; garnish with thyme and parsley.