In a large soup pot (or dutch oven), brown beef shank in 1 tbsp. of EVOO.
Add water, apple cider vinegar, salt, thyme, garlic cloves, and one bay leaf.
Bring to a boil, then reduce heat and simmer for 2.5-3 hours.
Strain the broth and discard the garlic, herbs, and bay leaf. Remove the shank to a cutting board and shred/dice the meat, removing the fat.
Give your pot a quick wipe, and add the other 1 tbsp. of EVOO as well as the onion, celery, carrots, turnips, and parsnip. Add the ground thyme and marjoram. Stir and allow to cook for about 3 minutes.
Return the broth to the pot along with the chopped meat, cabbage, and a second bay leaf.
Cover and cook on medium-low heat for 1 hour more until the veggies are tender.
If desired, season with additional salt and stir in chopped fresh parsley before serving.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/beef-shank-vegetable-soup-aip-paleo/