1-Gathering and Initial Steps: First, prepare your ingredients by washing the vegetables thoroughly and cutting the beef shank as needed. In a large pot, combine 12 cups of water, the 2 ½ to 3 pounds of bone-in beef shank, 4 cloves of garlic, 2 bay leaves, and 1 tablespoon of salt. Bring this to a simmer and cook for 1 ½ to 2 hours until the meat is tender, skimming off any foam that rises.

2-Adding Vegetables and Finishing Touches: Once the meat is ready, remove the bay leaves and garlic from the pot. Now, add the thickly sliced vegetables: 4 medium carrots, 3 medium ears of corn (shucked and halved), 2 medium potatoes (cut into eighths), 2 medium zucchinis (cut into chunks), and 1/4 head of green cabbage (cut into chunks), along with a handful of cilantro and 2 tablespoons of tomato paste. Let the soup simmer for another 15 to 20 minutes until the vegetables are tender. After that, debone the beef, cut it into bite-sized pieces, and return it to the pot, adjusting seasoning as needed.