In a stock pot add water, beef shank, boullion, onion, basil, bay leaf and a little salt & pepper. Bring to a boil and cook over medium heat for 1 hour, stirring occasionally.

Remove from heat and remove beef shank. allow all to cool for about 1/2 hour.
Trim excess fat from beef shank and chop meat into 1/2 to 1 inch pieces. Skim excess fat from stock and return meat to pot.

Continue cooking over medium heat. Add barley and tomatos and cook for 30 minutes, stirring occasionally.

Add celery, carrots and a little salt & pepper if necessary.
Cook for an additional 30 minutes, or until celery is tender.

Serve this hearty soup with a big hunk of italian bread and butter  ENJOY!