– 1 tablespoon vegetable oil – 2 pound beef shank, [0.9 kg] (or any inexpensive cut with bones) – 1¼ teaspoon salt, or to taste – 6 allspice berries (malagüeta) – ½ teaspoon oregano (dry, ground) – 2 cloves garlic, crushed – ¼ teaspoon pepper (freshly-cracked, or ground), or to taste – 1 pound waxy potatoes, [0.45 kg], diced – 1 cup celery stalk, chopped – 1 pound auyama (kabocha squash), [0.45 kg] (West Indian pumpkin or Kabocha squash), diced – 3 sprigs cilantro, chopped
In a large pot heat the oil over medium heat. Add the meat and brown. Pour in 2 qt [2 lt] of water. Add a teaspoon of salt, allspice, oregano, garlic, and a pinch of pepper.
Simmer covered until the meat is very soft and falling off the bones. Add water as it becomes necessary to keep the same volume.
Add the potato, celery, and auyama. Simmer covered until everything is cooked through. Add the cilantro and season with salt and pepper to taste. Remove the clean bones from the soup.
Remove from heat and serve immediately.