Cook the beef shank in plenty of water with the garlic, onion, and corn. Meanwhile, remove the stems and seeds from the chiles and boil them with onion and garlic as well.

In boiling water, cook the zucchini cut lengthwise into quarters so they are long pieces. Blend the boiled chiles and set aside.

When the meat is fully cooked, add the blended chile to the broth and let it boil so the flavors combine. Add the zucchini, season with salt and pepper, and it's ready!