Heat oven to 400°F Lightly grease a large, shallow roasting pan.
Spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. Put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. Reduce heat to low, cover and simmer 4 to 41/2 hours. Remove meat with a slotted spoon. Shred into small pieces, cover and refrigerate. Strain broth and discard remaining solids.
Return broth to pot, cover and refrigerate overnight for fat on surface to harden.
To finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. Brown in a skillet 5 minutes.
Discard fat layer from soup. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.