Wipe the shins and marrow bones to remove any sawdust.
Bring a pot of water to the boil in a large saucepan. Add the meat and bones, bring the water to the boil once more.
Remove the shins and bones and pat them dry with a clean cloth. Discard the blanching water. Heat the oil in a large cast-iron or soup pot and slowly brown the shins over medium heat.
Remove from the pot and discard the excess fat. Add 250 ml water to the pot used for browning the meat and stir, scraping loose any bits stuck to the bottom.
Return the shins and marrow bones to the pot and add 4 to 5 litres of water. Bring to the boil, skimming off any foam that rises to the top.
Add the remaining ingredients and
simmer slowly (uncovered) for 2-3 hours. Add more water if necessary.
The shin meat should be tender and the soup must have a rich, meaty flavour. Season with more salt and pepper if necessary.
Remove the marrow bones, carefully remove the marrow and serve on toast with the soup.