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Preheat your oven to 400°F.
Place the beef shanks on a baking sheet and roast them in the oven for about 30 minutes until they develop a nice brown color.
In a large stockpot, heat a bit of oil over medium heat.
Add onions, carrots, celery, and garlic. Sauté until they are softened and lightly browned.
Pour apple cider vinegar into the pot to deglaze, scraping up any browned bits from the bottom.
Add the roasted beef shanks to the pot.
Pour enough water to cover the ingredients in the pot. We recommend a 12-quart pot, but you could go as small as an 8-quart pot. You’ll add about a gallon of water at this step.
Add bay leaves, black peppercorns, and fresh herbs.
Bring the pot to a boil and then reduce the heat to low, allowing it to simmer gently.
Cover the pot with a lid and let it simmer for at least 4–6 hours. The longer, the better.
Occasionally skim off any foam or impurities that rise to the surface with a ladle or spoon.
Once the broth has simmered for a sufficient time, remove the solids (beef shanks, vegetables, herbs) from the pot.
Use a fine mesh strainer or cheesecloth to strain the broth into another pot or large bowl.
Allow the broth to cool slightly before refrigerating. This will make it easier to remove any solidified fat that rises to the top.
Season the broth with salt to taste.