Khash with Sumac and Coriander

Method

1. In a large pot, add beef shank, onion, and garlic. Pour in water to cover.
2. Bring to a boil, then reduce heat and simmer for 2 hours.
3. Stir in sumac and coriander, then season with salt.
4. Continue cooking for 15 minutes until beef is tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.