Preheat your oven to 325°F (165°C).

Place the beef bones on a baking sheet and roast in the oven for about 30-40 minutes, until browned and fragrant. Remove from the oven and set aside.

In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt, pepper, and smoked paprika. Sear the brisket on all sides until browned, about 5-7 minutes per side. Remove the brisket and set aside.

In the same pot, add the halved shallots and cook until charred and caramelized, about 5-6 minutes. Stir occasionally to ensure even cooking.

Stir in the minced garlic, thyme, and rosemary. Cook for an additional 1-2 minutes until fragrant.

Pour in the balsamic vinegar, scraping up any brown bits from the bottom of the pot. Allow it to simmer for about 2-3 minutes.

Add the blackberries and beef broth to the pot, stirring to combine. Return the brisket to the pot, along with the roasted beef bones.

Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours or until the brisket is tender and easily pulls apart with a fork.

Once the brisket is done, carefully remove it from the pot and let it rest. Strain the cooking liquid into a saucepan. If desired, whisk in flour to thicken the gravy. Simmer until thickened.

Slice the brisket against the grain and serve it drizzled with the blackberry-balsamic glaze and the rich roasted bone gravy. Garnish with fresh blackberries and herbs if desired.