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)
• ½
  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
• ¾
  cup cream
• 1
  tablespoon all-purpose flour or brown rice flour
• Optional garnish: parsley (dried or fresh)