Chop beef shank into large chunks, keeping some attached to the bone (the bone marrow is an important element of the recipe).
In a large stock pot, add meat, water, garlic, celery and onions.
Bring to a boil and then reduce heat to medium.
Cover and simmer for 2 hours, skimming off any foam and fat.
Add potatoes, chayote and corn and then simmer for 15–20 minutes.
Add cabbage, carrots, zucchini and cilantro.
Cover, cook for 15 minutes and taste for seasoning. Adjust the salt if needed.
Serve in a large bowl and garnish with lemon wedges.
Note: This soup is traditionally served with Spanish rice and accompanied by chopped sides of onion and cilantro. In some parts of Mexico, caldo de res is garnished with banana slices. In El Salvador, it is made with yucca instead of potato.
Calories: 244 calories, Carbohydrates: 20 g, Protein: 20 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 33 mg, Sodium: 1091 mg, Fiber: 3 g
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This recipe was created by Laura Diaz, better known as Chef LaLa.