Scale

2½ lb (1.3 kg) Beef Centre Cut Shank, 1½-inch (4 cm) thick pieces

1½ cups (375 mL) coarsely chopped onions

2 cups (500 mL) coarsely chopped fresh tomatoes

6 cups (1.5 L) water or no-salt-added beef broth

2 tbsp (30 mL) light soy sauce

Salt

1½ lb (750 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 3 cups/750 mL)

3 cups (750 mL) chopped green cabbage (1-inch/2.5 cm pieces)

1½ cups (375 mL) sliced carrots (½-inch/1 cm slices)

¼ tsp (1 mL) ground white pepper

Green onions, thinly sliced (optional)

Score around the perimeter of each shank 5 or 6 times with a sharp knife, just barely cutting into the meat (this prevents the meat from curling). Place the beef shanks in a large pot and add enough water to cover by at least 3 inches (8 cm). Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse the shanks well under cold, running water. Clean the pot.
Trim the meat from the bones and cut into 1-inch (2.5 cm) pieces. Return meat and bones to the pot; add 6 cups (1.5 L) water. Bring to a boil over high heat, skimming off any scum that rises to the top. Add onions, tomatoes, soy sauce and 1 tsp (5 mL) salt. Cover, reduce heat to low and simmer for 2½ to 3 hours, maintaining the water level by topping it up with water as needed, until beef is fork-tender. Transfer bones to a bowl using tongs; trim off any meat clinging to bones and scoop out any marrow. Add meat and marrow to the pot; discard the bones.
Add potatoes, cabbage, carrots and white pepper to pot; bring to a boil over high heat and season with salt to your taste. Reduce heat and simmer, uncovered, for 20 to 30 minutes, until vegetables are tender.
Ladle into bowls and serve sprinkled with green onions, if desired.