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!