Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
Serve to bowls with fresh bread or other baked choice and enjoy.