Peel and wash the carrots.

Cut the carrots into large chunks and set aside. Wash the potatoes.

Peel the potatoes and add them to the carrots.

Wash the celery and cut it into large pieces.

Add to the carrots and potatoes. Remove the outer leaves and roots from the leeks.

Wash the leeks and cut them into large pieces.

Add to the vegetables. Peel the turnips.

Wash and cut the turnips into quarters.

Add to the vegetables. Peel the onion.

Cut the onion into quarters and stick a clove into each quarter.

Add to the vegetables and set aside. Remove the leaves from the bay branch.

Cut the beef shank into 3 pieces.

Cut the beef chuck.

Sprinkle the marrow bones with basil salt. Place all the vegetables in a large stockpot.

Add the meat.

Add the marrow bones and herbs.

Add the whole garlic cloves. Cover with cold water until just covered.

Add the peppercorns and salt. Bring to a boil, then cover and reduce to low heat.

Simmer for 5 hours, skimming occasionally.

Arrange everything on a platter—it's ready!

Serve with mustards (Dijon, whole grain, Burgundy, etc.). Enjoy!