Instructions

1. In a large pot, heat a splash of oil over medium heat, and add the chopped onion. Sauté until translucent.
2. Add diced beef shanks to the pot, and brown on all sides. This will enhance the flavor of the soup.
3. Stir in the diced carrots, potatoes, bell pepper, and minced garlic. Cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Add the tomato paste and stir well, coating the meat and vegetables.
5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 1.5 hours, until the meat is tender.
6. In a small bowl, mix cornstarch with a few tablespoons of cold water to create a slurry. Add it to the soup to thicken the broth as desired.
7. Stir in the fresh lemon juice and season with salt and black pepper to taste.
8. Serve hot, garnished with chopped parsley.