Season the beef shanks with salt.

Heat a large high-sided pot over medium heat and add the olive oil.

Add the beef shanks to the pot and brown on both sides.

Remove the beef shanks, then cut the meat into bite-sized pieces, reserving the bone and marrow.

Add the butter to the pot and melt it, then add the onions, season with a pinch of salt, and cook for about 20 minutes, or until starting to caramelize.

Add the garlic and 2 tablespoons of thyme, then deglaze with white wine and cook until the wine is almost entirely evaporated.

Add the beef broth, tied herbs, bay leaves, salt, pepper, and beef, then simmer over medium-low heat until the beef is super tender, about 1 1/2 hours, stirring every now and then.

Taste and adjust the seasoning as necessary.

Preheat the oven to broil.

Stir in the brandy.

Divide the soup into oven-safe soup bowls.

Spoon the marrow onto the toasted baguette, then place it on top of the soup.

Add Comté cheese, thyme leaves, and cracked black pepper, then transfer the bowls to the oven and broil until the cheese is golden and melted, and serve.