Step 1

Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings.

Step 2

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Step 3

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender.

Step 4

Garnish with lime wedges, if desired.