Potato Recipes | Rustic Beef and Potato Caldo

Ingredients

• 3 lbs. beef shank cross cuts, cut 1 to 1-1/2 inches thick
• 1 tablespoon vegetable oil
• 2 cups water
• 1 can (14 to 14-1/2 ounces) beef broth
• 2 tablespoons chopped fresh cilantro
• 4 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 teaspoon ground cumin
• 5 cups coarsely chopped cabbage
• 2 medium ears corn, husked, cut into 3 pieces each
• 1/2 pound small red-skinned potatoes, cut in half or left whole if small
• 1 large onion, cut into 1-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces
• 2 medium tomatoes, cut into 1-inch pieces
• 1 lime, cut into wedges (optional)