Wash the bones and leg slices and put them in a large saucepan, fill with water and bring to the boil, season with salt, simmer gently for 2 hours. Then add all the other ingredients, add a little water if necessary, so that everything is covered and let simmer for at least 1 hour. After that everything will happen.
Beef stock:
For a stock, do not put the bones and leg slices on cold, but roast them brown on all sides in a very hot oven, deglaze with the red wine, put in a saucepan, fill up with water and proceed as for the preparation of the broth.
A broth or a stock are essential for tasty soups and sauces.