1. Heat oil in Dutch oven over medium heat until hot.
  2. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender.
  3. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil.
  4. Reduce heat; cover tightly and simmer 1 hour.
  5. Remove cross cuts from Dutch oven.
  6. Cut beef from bones; cut beef into ¾-inch pieces.
  7. Skim and discard fat from soup.
  8. Return beef to Dutch oven; stir in barley.
  9. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
  10. Add green beans; bring to a boil.
  11. Reduce heat; simmer 2 to 3 minutes or until beans are tender.
  12. Discard bay leaf.

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