Austrian Rindsuppe Recipe | Traditional Beef Broth Soup

Ingredients

• 2 lbs beef shank (bone-in, well-marbled)
• 1 marrow bone (about 8 oz)
• 10 cups cold water
• 2 large carrots, peeled and cut into large chunks
• 1 large parsnip, peeled and cut into large chunks
• 1 small celeriac (about 8 oz), peeled and quartered
• 1 large yellow onion, halved (char the cut sides in a dry pan until dark)
• 1 small leek, cleaned and cut into large pieces
• 4 cloves garlic, smashed
• 8 black peppercorns
• 2 juniper berries
• 2 bay leaves
• 1/2 bunch fresh flat-leaf parsley (stems and leaves separated)
• 1/4 bunch fresh thyme
• 1 tablespoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon whole allspice berries
• Chives, finely sliced (for garnish)