Caldo de Res (Mexican Beef Soup)

INGREDIENTS

• 2 pounds beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 1 (14.5 ounce) can diced tomatoes
• 3 cups beef broth
• 4 cups water
• 2 medium carrot, coarsely chopped
• 1/4 cup chopped fresh cilantro
• 1 potato, quartered (optional)
• 2 ears corn, husked and cut into thirds
• 2 chayotes, quartered (optional)
• 1 medium head cabbage, cored and cut into wedges
•  
• 1/4 cup sliced pickled jalapenos
• 1/4 cup finely chopped onion
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 4 radishes, quartered