Ingredients
2 large onions, quartered
4 jalapenos, halved lengthwise
12 celery ribs, halved crosswise
6 medium carrots, peeled and halved crosswise
4 meaty beef shanks with bones and marrow, 1 1/2 inches thick
3-4 pounds beef chuck roast or rump roast or bottom round
4 parsley sprigs
4 thyme sprigs
2 bay leaves
2 tablespoon whole black peppercorns
Kosher salt
10 2-inch marrow bones
3 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths
2 medium parsnips, peeled and cut into 2-inch lengths
2 medium turnips, peeled and quartered
1 pounds peeled small potatoes, or cut a potatoes into 1 1/2 inch chunks
Freshly ground black pepper
Sauces and garnishes:
Salsa Verde:
1/2 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
1 jalapeno, rib removed then minced
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
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1/4 cup crème fraîche mixed with 2 tablespoons prepared white horseradish, drained
Whole grain mustard
Dijon mustard
Toasted sliced country bread or large crouton
Directions:
In a large pot, combine the onion, jalapenos and half each of the celery and carrots. Set the beef shanks and chuck roast on top of the vegetables. Add the parsley, thyme, bay leaves peppercorns and 2 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, for 3 hours.
Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
Add the remaining celery and carrots to the broth along with the leeks, parsnips and turnips. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
Cut the chuck roast across the grain into 1 inch slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper.
Make the salsa verde. Add all ingredients and stir.
Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing sauces at the table.
Serve with crusty bread (optional)
