In a large pot, add the 10 cups of water, the washed beef shank, and soup bones. Cook over medium heat for 1 hour and 20 minutes. Add 1 tablespoon salt, the garlic clove, white onion, and whole black peppercorns.

Once the meat is cooked, add the ground black pepper, corn, carrots, chayote, and potatoes. Boil for 10 minutes.

Next, add the zucchini, plantain, red onion, celery, and jalapeño pepper. Boil for 4 minutes.

Finally, add the green cabbage, red cabbage, and cilantro sprigs. Cover, turn off the heat, and let rest for 5 minutes.

Serve with a wedge of lime, white rice, and tortillas.