How to Make It
Rub both sides of each piece of marrowbone with 1/2 teaspoon of salt and transfer to a large pot; let stand for 10 minutes. Add the short ribs, rump roast and beef shank. Wrap the parsley, thyme, garlic, bay leaf, black peppercorns and cloves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the water and bring to a boil over high heat. Reduce the heat to moderate and simmer, skimming occasionally, until the rump roast is very tender, about 2 hours and 45 minutes.
Add the turnips, celery root, rutabaga, carrots, leeks and onion to the pot. Simmer over moderate heat until the vegetables are just tender, 30 minutes.
Transfer the roast to a carving board. Using a slotted spoon, transfer the marrowbones, ribs, shank and vegetables to a platter and tent with foil. Untie the roast and slice it across the grain 3/4 inch thick; arrange on the platter.
Strain the broth into another pot, discarding the solids and herb bundle. Skim off the fat and season with salt and pepper. Serve the meat, vegetables and broth separately or together with Dijon mustard, cornichons and fleur de sel.