Ingredients:

  • 3 lbs Beef Shanks (Bone-in, cut into large 2-inch chunks)
  • 1 lb Beef Bones (Marrow or Knuckle, optional)
  • 12 cups Cold Water
  • 1 large Yellow Onion (Halved, unpeeled)
  • 6 cloves Garlic (Smashed gently, unpeeled)
  • 3 Dried Bay Leaves
  • 1 Tbsp Kosher or Sea Salt, plus more to taste
  • 1 tsp Whole Black Peppercorns
  • 2 Tbsp Vegetable Oil or Lard (optional, for searing)
  • 3 large Carrots (Peeled, cut into 1.5-inch pieces)
  • 3 large Yukon Gold Potatoes (Peeled, cut into large quarters)
  • 2 medium Chayote Squash (Halved, seeded, quartered)
  • 2 ears Corn on the Cob (Husked, cut into 1.5-inch rounds)
  • 1/2 small head Green Cabbage (Cut into 4 large wedges)
  • 2 medium Zucchini (Trimmed, cut into 1-inch thick rounds)
  • 1 small bunch Cilantro (Roughly chopped, for garnish)
  • 3-4 Limes (Cut into wedges, for serving)
  • 1/2 tsp Mexican Oregano (Optional, crumbled)

Instructions:

  1. Prep the Beef: Pat the beef shanks dry and season generously with salt and pepper.
  2. Sear the Meat (Optional): Heat the oil in a large stockpot over medium-high heat. Sear the beef shanks and marrow bones (if using) in batches until nicely browned on all sides (about 2 minutes per side). Remove the beef and set aside.
  3. Start the Broth: Return the beef and bones to the pot. Add the cold water, unpeeled onion halves, smashed garlic cloves, bay leaves, and peppercorns.
  4. Bring to a Boil and Skim: Bring the water to a rolling boil over high heat. Immediately reduce the heat to low to maintain a gentle simmer. Use a fine-mesh skimmer to carefully remove all the grey foam and impurities (scum) that rise to the surface. This step is crucial for a clear broth.
  5. Long Simmer: Cover the pot partially and let the broth simmer gently for 2 hours. The liquid should barely bubble.
  6. Taste and Adjust Broth: After 2 hours, remove and discard the onion, garlic, and bay leaves. Taste the broth and adjust the salt level until it is perfectly seasoned.
  7. Add Hard Vegetables: Add the carrots, potatoes, chayote squash, and corn rounds to the simmering broth. Ensure the liquid returns to a gentle simmer. Cook for 15 minutes.
  8. Add Soft Vegetables: Add the cabbage wedges and zucchini rounds. Continue simmering for another 10 minutes, or until all the vegetables are tender but still hold their shape (al dente). The beef should be falling apart easily.
  9. Serve: Turn off the heat and let the soup rest for 5 minutes. Ladle the soup, ensuring each bowl gets a generous portion of broth, beef, and a variety of vegetables.
  10. Garnish: Finish each serving with a sprinkle of fresh cilantro and a lime wedge (essential for brightness).