Ingredients

• 3 pounds beef shank3 pounds beef shank 3 pounds beef shank
• 10 cups water, plus more as needed10 cups water, plus more as needed 10 cups water, plus more as needed
• 1 white onion, halved1 white onion, halved 1 white onion, halved
• 4 cloves garlic4 cloves garlic 4 cloves garlic
• 2 tablespoons Knorr Hispanic Chicken Bouillon2 tablespoons Knorr Hispanic Chicken Bouillon 2 tablespoons Knorr Hispanic Chicken Bouillon
• 1 teaspoon dried Mexican oregano1 teaspoon dried Mexican oregano 1 teaspoon dried Mexican oregano
• 2 teaspoons kosher salt, plus more, to taste2 teaspoons kosher salt, plus more, to taste 2 teaspoons kosher salt, plus more, to taste
• 3 carrots, cut into 2-inch pieces3 carrots, cut into 2-inch pieces 3 carrots, cut into 2-inch pieces
• 3 ears of corn, cut into 2-inch rounds3 ears of corn, cut into 2-inch rounds 3 ears of corn, cut into 2-inch rounds
• 3 Yukon gold potatoes, quartered3 Yukon gold potatoes, quartered 3 Yukon gold potatoes, quartered
• 2 chayote squash, quartered2 chayote squash, quartered 2 chayote squash, quartered
• 2 zucchini squash, cut into large chunks2 zucchini squash, cut into large chunks 2 zucchini squash, cut into large chunks
• ¼ head green cabbage, cut into wedges¼ head green cabbage, cut into wedges ¼ head green cabbage, cut into wedges
• Cilantro sprigs, for garnish Cilantro sprigs, for garnish Cilantro sprigs, for garnish