For the stock:
2 Tbsp. olive oil
2 Tbsp. butter
Salt and pepper
2 to 3 lbs. beef shank (marrow) bones
1 lb. oxtails (optional)
1 chicken thigh (optional)
½ cup red wine (optional)
1 large yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
3 whole cloves garlic, peeled
8 to 12 cups water
8 to 10 peppercorns
2 small bay leaves
½ tsp. dried thyme
For the soup:
2 carrots, peeled and chopped in rounds
2 stalks celery, cut in ¼-inch pieces
2 Tbsp. fresh parsley, chopped
3 to 4 cups cooked barley
• In a large heavy pot or Dutch oven, heat the oil and butter over a medium-high heat. Lightly salt and pepper the shank bones, oxtails and chicken thigh. Add to the pot and brown on all sides. Remove and set aside.
• Deglaze the pot with the red wine. Add the onion, carrot, celery and garlic, and stir for 2 to 3 minutes. Add the browned bones and meat. Add water to cover, throw in the peppercorns, bay leaves and thyme and stir. Bring to a boil, reduce heat, cover and simmer for 2 to 3 hours, skimming the fat that rises to the top. Add water if necessary to keep the meats covered.
• Remove the meats. Strain the broth, discard the peppercorns and bay leaves, then purée the onions, carrots, celery and garlic in a food processor and add back to the broth.
• To make the soup, steam the carrots in a small saucepan until just softened, about 4 minutes. Add the celery and cook an additional 7 minutes. Remove from heat, drain and plunge in cold water.
• Reheat the beef broth, add the carrots, celery, barley and parsley, and serve. You can eat the oxtails and the marrow from the bones as well.
Ill give you a ten inch salami