French onion soup keeps flitting through my mind. Which, I guess, is "souped up stock," but I've had good success in making it in large quantities, then freezing in small portions for reheating a serving at a time.

Oh did you see this soup on food52.com
http://www.food52.com/recipes/2763_bone_marrow_on_toast_beer_beef_veal_shank_soup_as_an_afterthought?fp2r

Bank on a drum like Bam Bam. Seriouly I can't think of a thing. I'd make Pho. Or include them in a boneless beef braise to enrich the sauce/gravy.

Sorry, this is in fact stock, but it's a pretty cool one, tweaked by our columnist Jenny for the crock pot: http://www.food52.com/blog/1395_beef_stock