Pot-au-Feu with Bone Marrow and Winter Vegetables

In a large stockpot, place the beef shank and marrow bones. Cover with cold water. Bring to a boil over high heat, then immediately reduce heat to low and simmer gently, skimming off any foam that rises to the surface. Continue skimming for the first hour.

Add the onion, celery, bay leaves, thyme, and peppercorns to the pot. Continue to simmer gently for 2 hours, or until the beef is very tender.

After 2 hours, add the carrots, leeks, and turnips to the pot. Continue to simmer for another 30-60 minutes, or until the vegetables are tender but not mushy.

Remove the beef shank from the pot and set aside to cool slightly. Remove the marrow bones and set aside.

Using a slotted spoon, remove the vegetables from the pot and transfer them to a serving dish. Cover to keep warm.

Strain the broth through a fine-mesh sieve lined with cheesecloth (optional) to remove any remaining solids. Discard the solids.

Cut the beef shank into thick slices. Arrange the slices on the serving dish with the vegetables.

Serve the pot-au-feu hot, with a bowl of the strained broth on the side. Offer horseradish sauce and coarse salt for seasoning.

To serve the marrow, scoop the marrow out of the bones with a small spoon and spread it on crusty bread with a sprinkle of coarse salt. Enjoy as a separate course or alongside the beef and vegetables.