Preheat oven to 425˚F. Thickly slice 2 carrots, 2 celery stalks, 1 large onion and 4 garlic cloves and set on a large sided baking sheet. Add 1 kilogram beef back ribs or sliced beef soup bones with marrow and 500 grams oxtails or short ribs. Remove and cube meat from 1 large (about 675 gram) beef shank. Set meat and shank bone on the baking sheet too. Season everything lightly with salt and pepper. Roast 45 to 60 minutes, or until meat/bones are richly coloured.

Place roasted ingredients into a tall, at least 20-cup pot. (The pot shown is 9 inches wide.) Fill pot with cold water to about 2-inches below the rim. Set over medium-high heat and bring to a very gentle simmer (very small bubbles should just break at only a few spots on the surface). Reduce heat as needed to maintain that gentle simmer. Simmer, uncovered, four hours. Add 12 small parsley sprigs, 3 Tbsp. red wine vinegar, 2 tsp. black peppercorns and 3 bay leaves to the pot. Pour in water until the level of the liquid in the pot is 2 inches below the rim again. Return broth to a very gentle simmer and cook 4 more hours.

Set a colander over a second tall pot. Pour simmered ingredients and liquid into it. Let broth drain 15 minutes. It’s OK if bits of meat/vegetables fall through the colander; you’ll strain the liquid again. Set a fine sieve over a large heatproof bowl. Strain the liquid from the second pot through that sieve, whisking it to get all of it through. Cool broth and then refrigerate overnight. Remove fat on the surface and the broth below it, when properly made, should have jellied. To serve, heat, season with salt and pepper and serve the bone broth as is or with some thinly sliced green onion sprinkled in. The broth also freezes well. Makes about 8 to 10 cups.