Step 1

Bring water with salt and garlic to boil in a large stock pot. Divide ingredients into two large pots, if needed.

Step 2

Add onion, oxtails, shanks, and bones and boil, lower to a slow simmer and cover and cook for 2 ½ hours.

Step 3

Add all vegetables, raise the heat to bring to a boil, lower heat to a low simmer and cover for 30 minutes.

Step 4

Add pepper, coriander, asafran (if using), and cilantro and cook uncovered for 10 minutes. Taste for salt, and add more salt if needed.

Step 5

Serve soup with lime wedges and salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt.