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1
Put oven rack in lower third of oven and preheat oven to 450F.
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2
Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
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3
Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
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4
Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni.
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5
Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute.
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6
Add deglazing liquid to pot, then bring to a boil, skimming froth.
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7
Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
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8
Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
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9
Remove fat.
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10
Reheat mixture in cleaned pot over moderate heat until warm.
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11
Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat.
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12
Finely chop short ribs and reserve for terrine .
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13
If not using meat within 1 hour, chill, covered.
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14
Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat.
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15
Bring broth to a simmer and season with salt.
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16
Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes.
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17
Drain in sieve and divide among demitasse cups, then add broth.
