German Style Oxtail Soup Gebundene Ochsenschwanzsuppe

Ingredients

• 3 to 4 tablespoons olive oil (or "Butterschmalz")
• 2 to 3 pounds oxtail bones from the butcher
• 1 to 2 pounds soup bones
• 1 to 2 leeks (cleaned and sliced)
• 1 to 2 onions (chopped)
• 3 to 4 carrots (sliced)
• 1/2 of a celery root (celeriac; or 3 to 4 stalks celery, cleaned or peeled and chopped)
• 1 parsley root (or parsnip, peeled and chopped)
• 2 tablespoons tomato paste
• 1 tablespoons ground paprika (such as sharp or sweet Hungarian paprika)
• 1 cup dry, red wine
• Dash salt
• Dash pepper
• 2 bay leaves
• 5 whole cloves
• 5 juniper berries
• 1 stalk fresh thyme (or 1 teaspoon dried thyme leaves)
• Optional: dash Cayenne pepper
• 3/4 cup cream
• 1 tablespoon all-purpose flour or brown rice flour
• Optional garnish: parsley (dried or fresh)

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