In a large heavy pot or Dutch oven, heat the oil and butter over a medium-high heat. Lightly salt and pepper the shank bones, oxtails and chicken thigh. Add to the pot and brown on all sides. Remove and set aside.
Deglaze the pot with the red wine. Add the onion, carrot, celery and garlic, and stir for 2 to 3 minutes. Add the browned bones and meat. Add water to cover, throw in the peppercorns, bay leaves and thyme and stir. Bring to a boil, reduce heat, cover and simmer for 2 to 3 hours, skimming the fat that rises to the top. Add water if necessary to keep the meats covered.
Remove the meats. Strain the broth, discard the peppercorns and bay leaves, then purée the onions, carrots, celery and garlic in a food processor and add back to the broth.
To make the soup, steam the carrots in a small saucepan until just softened, about 4 minutes. Add the celery and cook an additional 7 minutes. Remove from heat, drain and plunge in cold water.
Reheat the beef broth, add the carrots, celery, barley and parsley, and serve. You can eat the oxtails and the marrow from the bones as well.
2 Tbsp. butter
Salt and pepper
2 to 3 lbs. beef shank (marrow) bones
1 lb. oxtails (optional)
1 chicken thigh (optional)
½ cup red wine (optional)
1 large yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
3 whole cloves garlic, peeled
8 to 12 cups water
8 to 10 peppercorns
2 small bay leaves
½ tsp. dried thyme
For the soup: 2 carrots, peeled and chopped in rounds
2 stalks celery, cut in ¼-inch pieces
2 Tbsp. fresh parsley, chopped
3 to 4 cups cooked barley
This article appears in Feb 1-28, 2010.