Salvadoran Sopa De Res Recipe - Los Angeles Times

Ingredients

• 1 1/2 gallons water
• 3 pounds of chamorro or beef shank
• 1 Roma tomato, quartered
• 1 medium white onion, halved
• 6 garlic cloves, left whole
• 1 celery stalk, trimmed and halved
• 1 bunch cilantro, coarsely chopped
• 3 tablespoons kosher salt
• 1 pound yuca, peeled and quartered
• 3 elotes (ears of corn), shucked and cut into 2-inch rounds
• 3 güisquiles or chayote, peeled and quartered
• 1 pound carrots, peeled and quartered
• 1 medium head green cabbage, quartered
• 4 limes, quartered