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1
In a large pot, combine the onion and half each of the leeks, celery and carrots.
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2
Set the beef shanks and rump roast on top of the vegetables.
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3
Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle.
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4
Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt.
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5
Add 2 of the marrow bones and the water.
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6
Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
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7
Transfer the shanks and roast to a large bowl and cover.
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8
Strain the broth and return it to the pot.
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9
Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
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10
Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas.
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11
Cover and simmer over low heat until the vegetables are just tender, 30 minutes.
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12
Add the remaining 6 to 8 marrow bones and the potatoes.
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13
Cover and simmer until the potatoes are tender, 40 minutes.
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14
Untie the rump roast and cut it across the grain into 6 to 8 slices.
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15
Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through.
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16
Season with salt and pepper.
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17
Ladle the broth into shallow bowls.
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18
Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.
