Cald-isimo

If you are from the Valley then you know what Caldo (Mexican stew) is and know it is wonderful. Here is the recipe I use to make a pot of this wonderful stuff. Enjoy!!!
2 #'s beef shank, w/bone
1 T. oil
2 t. of salt & of pepper
1 onion, chopped
1 can diced tomatoes
3 c. beef broth
4 c. water
2 carrots (chopped)
1/4 c. cilantro (chopped)
4 new potatoes (quartered)
2 ears corn (quartered)
1 med. cabbage (cut in quarters)
Cut meat from bones leaving some around the bone and cut into chunks. Get large stock pot and heat oil and then add the meat, salt & pepper and cook until browned. Add onions and cook until browned, stir in tomatoes & broth and then reduce heat and simmer for about an hour. Meat should be tender at this point. Pour in water and continue to simmer, then add cilantro and carrots and cook for about 10 minutes. After this add the corn and potatoes and cook until tender and then add cabbage & continue to cook for about 10 minutes. When serving you can add addtl. cilantro or a squeeze of lime juice.