Caldo de Res

Recipe courtesy of Lishie0729

• 1 (2-pound) beef shank 
• 12 cups water 
• 4 cups coarsely chopped green cabbage (about 10 1/2 ounces) 
• 3 cups (1/2-inch-thick) slices zucchini 
• 2 cups vertically sliced onion 
• 1 cup (1/2-inch-thick) slices celery 
• 5 medium carrots, halved lengthwise and cut into 1-inch pieces 
• 5 garlic cloves, crushed 
• 3 chicken-flavored bouillon cubes 
•  Lime wedges 
•  Chopped fresh cilantro 

Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside. 

While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.