Caldo de Res: Spanish Beef Soup

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2 pounds beef shank, bone-in

1 medium-sized white onion, small dice

1 tablespoon salt

1 tablespoon pepper

12 ounces beef stock (canned)

1 can stewed tomatoes

4 ears corn, cut into quarters

4 baking potatoes, like russets, unpeeled, cut into quarters

2 chayote (zucchini may be substituted), cut into large chunks

6 carrots, lightly peeled and cut into large chunks

1/2 cup chopped cilantro

Water to cover

1 head cabbage

1 lime

1 cup chopped onion

Corn tortillas

Sliced jalapenos, optional