recipe – healthy & easy
Preheat the oven to 325 degrees.
Season the marrow, oxtails, and beef shanks with salt and pepper, to taste. Place in a Dutch oven and coat with the olive oil. Roast until golden brown, about 3 hours.
Add the carrots, onion, and celery; stir and return to the oven. Roast for another 2 hours. Remove from the oven and place on the stovetop over low heat. Add the water and simmer for 3 hours.
Let cool and refrigerate overnight. The next day, skim off any fat that has hardened. Place back on the stove and continue simmering over very low heat for 4 more hours (or longer, if you can wait). Strain the mixture through a sieve, using a wooden spoon press the mixture to get out as much flavor as possible.
Pick off the meat from the shanks and bones and set aside. Return the broth and the bones to the Dutch oven. Simmer over very low heat for 2 more hours. Strain again and remove the marrow bones. Season with salt and pepper, to taste. Use immediately or freeze for future use.