Begin by patting the beef shanks and stew meat dry with paper towels. Heat a large pot over medium-high heat and add a splash of oil. Once hot, brown the beef shanks for 3–4 minutes per side until golden. Remove from the pot and repeat with stew meat.

In the same pot, add the halved white onion and peeled garlic cloves. Sauté for about 3 minutes until they turn golden. Stir in a spoonful of tomato paste, cooking for an additional minute.

Add the quartered tomatoes to the pot and cook until they soften, about 2-3 minutes.

Return the browned beef with its juices back into the pot, cover with water or broth, and sprinkle in spices like bay leaves, oregano, cumin, salt, and pepper. Stir well and bring to a boil before reducing to a simmer.

Simmer uncovered for 45-60 minutes, skimming off any foam and excess fat that rises to the surface.

Add carrots, potatoes, and corn to the pot, stirring gently and continuing to simmer for another 20-25 minutes.

After first round of vegetables are nearly tender, mix in zucchini and cabbage. Simmer for an additional 10-15 minutes.

Remove bay leaves and onion halves from the pot. Squeeze lime juice into the broth and stir in chopped cilantro.

Ladle the Caldo de Res into bowls, garnishing each with fresh onion, cilantro, and optional jalapeños. Serve alongside warm corn tortillas or rice.