Start by heating a large soup pot over medium-high heat. Add a splash of oil and let it heat up.

Place the beef shank in the pot and sear it on all sides until it's nicely browned. This should take about 5-7 minutes.

Once the beef is browned, add the chopped onion and minced garlic. Sauté them with the beef for a few minutes until they turn fragrant and slightly translucent.

Now, add the bay leaves, cumin, dried oregano, and a generous pinch of salt and pepper. Stir everything together to coat the beef and aromatics with those delightful spices.

Add the diced tomatoes to the pot. Stir well to combine, allowing the tomatoes to meld with the flavors.

Pour in the 8 cups of water, and give it a good stir to mix all the ingredients. Bring the mixture to a boil.

Once it's boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours. This slow simmer is what makes that broth taste like a savory masterpiece!

After your broth has been simmering for a couple of hours, it's time to add the vegetables. Toss in the cubed potatoes, sliced carrots, corn pieces, chopped cabbage, and the diced tomatoes. These are the stars of the show, so make sure they're all cozy in the pot.

Give everything a gentle stir and continue simmering for another 30-40 minutes or until the veggies are tender but not mushy. You want them to maintain their delightful texture.

Once the soup is ready, ladle it into serving bowls. Make sure each bowl gets a good mix of broth, beef, and veggies – that's where the magic lies!

To garnish, sprinkle some freshly chopped cilantro on top. Squeeze a bit of fresh lime juice over the soup for that zesty kick. If you're feeling fancy, add a dollop of Mexican crema for a creamy finish.