1 lb. beef shanks, cracked
7-8 c. water
1 (16 oz.) can stewed tomatoes, undrained
3/4 c. chopped onions
3 tbsp. beef instant bouillon granules
1/2 tsp. basil leaves
1 bay leaf
1/2 c. reg. barley
1 1/2 c. chopped carrots
1 1/2 c. chopped celery

In large kettle, combine shanks, water, tomatoes, onion, bouillon, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove shanks from sock; cut meat into 1/2 inch pieces. Skim fat from stock. Add meat and barley to stock; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add carrots and celery; cook 30 minutes longer. Remove bay leaf.