2 pounds beef shank cross-cuts or soup bones

6 cups cold water

1 teaspoon salt

1/4 teaspoon dried thyme leaves

1 carrot, cut up

1 stalk celery with leaves, cut up

1 small onion, cut up

5 peppercorns

3 whole cloves

3 sprigs parsley (or 3 tablespoons dried)

1 bay leaf

Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides. Add water and heat to boiling. Skim foam from broth. Stir in remaining ingredients except dried parsley and heat to boiling. Skim foam from broth. Add dried parsley, if withheld. Reduce heat. Cover and simmer for 3 hours.

Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut or tear beef into 1/2-inch pieces. Skim fat from broth.

If not using beef and broth immediately, cover and refrigerate broth and beef in separate containers no longer than 24 hours, or freeze for future use.