Add the beef stock and 4 cups of water to a 4qt stock pot. Add the beef shanks, Kitchen Bouquet, salt, basil, and thyme. Bring to a boil. Reduce heat, cover and simmer for about 1 hour
Remove beef from soup. Let it cool. Then remove meat from bones and cut into 1 inch pieces. Add back into soup.
Meanwhile heat canola oil in a separate pan and saute carrots, onions, celery, garlic, and green beans (if adding fresh green beans, cut them in thirds and add them now) for about 3 minutes. Add sauted vegetables and barley into soup and continue simmering for another hour or until meat and barley are tender. Taste and add salt if needed.
If adding frozen green beans, add them now. Simmer another 3 or 4 minutes. Serve with warm buttermilk biscuits and a tomato salad.