Entree: Armenia – Armenian Highlands – Խաշ ➤ Khash (Hearty gelatinous beef-foot broth and meat served piping hot with garlic and flatbread for dipping)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 hrs

Total 7 hrs

Ingredients

- 3 lb (1.36 kg) beef trotters (cow's feet), halved or cut into pieces
- 1 lb (454 g) beef shank or shin, bone-in, cut into large chunks (optional for extra meat)
- Enough cold water to cover, about 3 qt (2.8 L)
- 1 tbsp (18 g) kosher salt, plus coarse salt to serve
- 1 head garlic, about 3 oz (85 g), cloves separated (for crushing at the table)
- 2 tbsp (30 ml) white vinegar or lemon juice for serving
- 4 green onions, chopped, about 2 oz (60 g)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 radishes, thinly sliced, about 2 oz (60 g) (optional)
- Lavash or crusty flatbread for serving

Instructions

1. Rinse the trotters and shank under cold water and trim any loose fat. Place them in a large stockpot and cover with the cold water (about 3 qt / 2.8 L).
2. Bring to a rolling boil over high heat. As the water comes to a boil, skim and discard the scum that rises to the surface for the first 15–20 minutes to keep the broth clear.
3. Reduce heat to maintain a gentle simmer, add 1 tbsp (18 g) salt, and partially cover the pot. Simmer very gently for 6–8 hours, occasionally skimming, until the meat is falling from the bones and the liquid becomes thick and gelatinous.
4. During the last hour, taste and adjust salt as needed. Remove any large bones and cartilage; keep the meat in sizable pieces for serving.
5. Prepare the garlic condiment: crush garlic cloves with a pinch of coarse salt to form a rough paste for adding to individual bowls.
6. To serve, ladle the hot broth into bowls, add pieces of meat, and place the garlic paste, white vinegar or lemon juice, chopped green onions, parsley, and sliced radishes on the table so diners can season to taste. Dip lavash into the broth and eat immediately while very hot.