Marak Meat Broth (مرق) Recipe

Directions

1. 1

   Prepare the Ingredients

   Chop the onion, carrots, and celery into large chunks. Smash the garlic cloves slightly to release their flavor.

2. 2

   In a large pot, combine the lamb shanks and water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, skim off any foam that rises to the surface.

4. 4

   Add the chopped vegetables (onion, carrots, celery), garlic, cumin seeds, black peppercorns, and salt to the pot.

5. 5

   Reduce the heat to low and let it simmer for 2 to 3 hours, or until the lamb is tender and the flavors have melded.

6. 6

   During the last 30 minutes of cooking, add the fresh parsley for additional flavor.

7. 7

   Once done, remove the lamb shanks and strain the broth through a fine mesh sieve to remove the solids.

8. 8

   Serve the broth hot, garnished with lemon wedges and additional parsley if desired.