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1
Heat the olive oil in a medium, heavy-bottomed pot over medium-high heat until hot but not smoking.
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2
Add the beef shank to the pot.
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3
When the meat begins to brown on one side, flip to another side.
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4
Brown the meat on all sides, about 8 minutes total.
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5
Remove from the pot and set aside on a plate.
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6
Lower the heat under the pot to medium, add the onion and garlic, and cook until the onion has softened, about 3 minutes.
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7
Return the beef shank to the pot and add the broth slowly, using a wooden spoon to scrape the caramelized bits from the bottom of the pot.
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8
Add the bay leaves and bring to a simmer over low heat.
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9
Cook for 1 hour, then skim any fat or bubbles from the surface and add the corn wheels.
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10
Cook for 30 minutes and then add the carrots.
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11
Cook until the carrots are tender, 20 to 30 minutes.
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12
Add the green beans and zucchini and simmer until theyre tender, 5 to 10 minutes.
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13
Remove the shank from the pot.
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14
Scrape all of the meat from the bone and cut the meat into bite-size pieces.
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15
Return the meat to the broth discarding the bone.
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16
Discard the bay leaves from the broth.
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17
Season to taste with salt and pepper.
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18
Serve the soup with a sprinkling of red onion and some mint.
