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Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef shin with salt and pepper, then brown well on all sides. Remove the beef from the pot and set aside.
Sauté vegetables: Add the onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Simmer the soup: Return the beef to the pot. Add the diced tomatoes, beef stock or water, thyme, and bay leaves. Stir everything to combine and bring the mixture to a boil.
Slow cook: Reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the beef is very tender. The longer and slower it cooks, the more tender the meat will be. Check occasionally and add more water if the liquid level drops too low.
Add potatoes and finish: Remove the bay leaves. Add the cubed potatoes to the pot and continue to simmer until the potatoes are tender, about 20-30 minutes.
Shred and serve: Remove the beef chunks from the pot, discard the bones, and shred the meat using two forks. Return the shredded meat to the pot. Taste the soup and adjust seasoning with salt and pepper as needed.
Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot, ideally with crusty bread.