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Export 11 ingredients for grocery delivery
Step 1
In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
Step 2
Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
Step 3
Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
Step 4
Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
Step 5
While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
Step 6
Stir everything together and taste. Season with salt and pepper, if desired.
Step 7
Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with cilantro, freshly squeezed lime juice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!
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