Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the first 10 ingredients in a soup kettle. bring to a boil, then simmer for about 3 hours. skim soup until clear while simmering. remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. let soup stand for about 15 minutes before serving. note: normally i don't care for barley, but this soup is truly delicious. i love making homemade soups and bread on cold wintry days.

Target recipe: about 3 hours before serving: in a very large kettle over high heat, heat beef shanks, 2 tblsp. salt 10 cups hot water to boiling. reduce heat to low; add remaining ingredients except frozen vegetables and potatoes. cover; simmer for 2 hours. i remove the meat at this point and shred it and get rid of the bones. (you don't have to do this, it's just my preference). stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender. to freeze: cut meat from the bones (if you haven't already) and discard. put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion. freezes up to 3 months.