In a large saucepan add the bones, after first rinsing them. Fill the pot with water until covered. Leave the bones in the water overnight.
Rinse the bones very well and refill the pot with water until we cover them. Bring to a boil and with a small strainer remove the foam that will appear on the surface.
Lower the heat and simmer for about 2 hours or until the amount of water is reduced to 3/4.
Add the meat to the pot together with salt and cook for another 3-4 hours, or until the initial amount of broth is reduced to 1/4.
Check if it is ready by tasting a few drops of the broth. If we feel that the broth sticks to our lips then it is ready.
In the bowl of a blender, add a little of the broth together with the garlic cloves. Beat until the garlic dissolves. Return the broth to the pot.
Remove the meat from the pot with a slotted spoon. Throw away any fat, and chop the meat with our hands.
In a large mold, or many smaller ones, add the meat, the carrot pieces and the red pepper flakes.
Drain the broth, passing it through a strainer that we have coated with tulpan, taste the salt and pour over the meat.
Leave at room temperature and then, after the temperature of the broth drops, put it in the refrigerator overnight.
Use a spatula to remove the fat that has frozen on the surface. Unmold by passing a knife to the walls of the mold to detach, or dip it for 1-2 minutes in hot water and turn it over on a plate.
Serve with fresh dill and edible flowers.