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In a large stockpot over medium-high heat, add 8 cups of water and the beef shank. Cook for 20 minutes.
Then add the chuck roast pieces, one whole half of onion, the garlic cloves, and salt to the pot. Cook for 45 minutes over medium heat, skimming the foam off the top to keep the broth clear as it cooks.
Remove the whole onion and discard. Add the diced onion, cabbage, tomatoes, potatoes, corn, and carrots to the pot. Place the whole bunch of cilantro on the top of the soup and cook for another 10 minutes.
Add the squash and green beans and cook for another 10 to 20 minutes, until meat and potatoes are tender. (Add additional water if needed so the vegetables stay well covered.)
You can serve the soup now, or continue to simmer for an additional 20 minutes to deepen the flavors.
Serve soup with chopped cilantro and lime!