Khash with Sumac and Thyme

Method

1. Place beef shanks in a large pot with onions, garlic, and water. Bring to a boil.
2. Reduce heat, cover, and simmer for 2.5 hours until meat is tender.
3. Strain broth, reserving 1 cup for later use. Discard solids.
4. Stir in sumac and thyme into the broth. Serve with the meat.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.