Oxtail Soup with Onions and Barley

Ingredients

• 4 pounds beef shanks 
• 8 servings pepper black freshly ground
• 0.3 cup bourbon 
• 2 medium carrots peeled coarsely chopped
• 2  celery stalks coarsely chopped
• 8 servings cornbread prepared (for serving)
• 2 cups wine dry red
• 4 sprigs flat parsley 
• 4  garlic clove chopped
• 8 servings kosher salt 
• 2 cups chicken broth low-sodium
• 0.5 cup quick-cooking barley 
• 12 ounces pearl onions 
• 3 large onion red thinly sliced
• 3 large shallots coarsely chopped
• 2 sprigs thyme leaves 
• 3 tablespoons butter unsalted
• 3 tablespoons vegetable oil divided

Equipment

• bowl
• pot
• sieve
• slotted spoon

Directions

1. Heat 1 tablespoon oil in a largeheavy pot over medium-high heat. Seasonoxtails with salt and pepper. Working in2 batches, cook until browned on all sides,adding 1 tablespoon oil between batches,10-15 minutes per batch; transfer to a plate.
2. Add remaining 1 tablespoon oil to same pot.
3. Add shallots, carrots, and celery. Cook,stirring occasionally, until golden brown,8-10 minutes.
4. Add garlic; cook, stirring,just until fragrant, about 1 minute.
5. Addwine; cook, scraping up browned bits, untilreduced by half, 5-8 minutes.
6. Add parsley,thyme, and 4 cups water; return oxtails topot. Bring to a boil, reduce heat, cover, andsimmer, stirring occasionally, until meat isfork-tender, 3-3 1/2 hours.
7. Using a slotted spoon, transfer oxtailsto a plate.
8. Let cool slightly; shred meat,discarding bones. Strain stock through afine-mesh sieve into a large bowl or measuringcup (discard solids). Skim fat fromstock; add water if needed to measure4 cups. DO AHEAD: Oxtail stock and meatcan be made 2 days ahead.
9. Let cool. Coverseparately; chill. Rewarm before using.
10. Cook cipolline onions in a large saucepanof boiling salted water until tender,5-8 minutes.
11. Drain and let cool. Trim rootends; peel and set aside.
12. Heat butter in a large heavy pot overmedium heat.
13. Add red onions and cook,stirring occasionally, adding water bytablespoonfuls if pot becomes dry, untilsoft and deep brown, 45-60 minutes.
14. Remove from heat; add bourbon andreserved cipolline onions. Return to heatand cook, scraping up browned bits, untilbourbon is evaporated, about 4 minutes.
15. Add chicken broth, barley, and reservedoxtail stock. Bring to a boil, reduce heat,and simmer, stirring occasionally, untilbarley is tender, 45-60 minutes. Seasonwith salt and pepper. DO AHEAD: Soup canbe made 2 days ahead.
16. Let cool slightly; chilluntil cold. Cover and keep chilled. Reheatbefore continuing.
17. Add reserved oxtail meat to soup. Thinsoup with water, if needed. Divide soupamong bowls and serve with cornbreadalongside.