Rinse the Beef Shank and place it in a large stockpot; cover with Water so the meat is submerged by about 1–2 inches.
Add a halved White Onion, smashed Garlic cloves, a Bay Leaf, a teaspoon of whole Black Peppercorns, and about 1½ teaspoons of Salt to the pot.
Bring to a gentle boil over high heat, then reduce to a low simmer; skim off any foam or impurities that rise to the surface.
Cover and simmer until the meat is very tender, about 1½–2 hours, adding water as needed to keep the shank mostly covered.
Carefully remove the shank from the pot and set aside to cool slightly; strain the broth through a fine sieve into a clean pot to remove onion, garlic and spices, then return the clear broth to the stove and taste for seasoning, adding more salt if needed.
While the broth simmers, cut the Corn into 2–3 inch rounds and peel and cut the Carrot, Potato, and Chayote into large chunks so they hold up in the soup.
Add the corn, carrot, potato, and chayote to the simmering broth and cook until they begin to soften, about 15–20 minutes.
Cut the Zucchini into thick slices, slice the Green Cabbage into wide strips, and quarter the Tomato; add these to the pot and simmer another 5–10 minutes until all vegetables are tender but not mushy.
While the vegetables finish cooking, remove the meat from the bone, shred or cut into bite-size pieces, and discard any excess fat and bones; return the meat to the pot to warm through.
Adjust seasoning with more Salt or freshly cracked pepper if desired, then ladle the caldo into bowls and garnish with chopped Cilantro and lime wedges made from the Lime for squeezing over each serving.
