Pour the oil into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
Avoid burning them black. We are a after a nice golden brown color here.
Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.