In a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
Bring to a low boil and cook for 4 hours covered.
Add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
While the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
Add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
Serve in large bowls with slices of lime and corn tortillas on the side.
Note: I also serve this with chile de arbol which I have posted on this site as well.