Pressure Cooker Method:

1. Brown the Meat:
   Set the pressure cooker to sauté mode. Lightly coat beef shanks and chuck with olive oil and brown in batches. Remove and set aside.
2. Prepare the Broth:
   Add water/broth, garlic, onion, bay leaves, and cilantro. Return browned meat to the pot. Secure the lid and cook on high pressure for 30 minutes. Allow natural release for 10-15 minutes.
3. Add Vegetables:
   Open the lid and add hard vegetables (carrots, potatoes). Cook on high pressure for an additional 5 minutes, then quick release. Add softer vegetables (zucchini, cabbage), and simmer for 10 minutes until tender.
4. Adjust and Serve:
   Taste and adjust seasoning. Serve in bowls with fresh cilantro, lime wedges, and tortillas on the side.

Stovetop Method:

1. Brown the Meat:
   Heat oil in a large Dutch oven. Brown the meat in batches, then remove and set aside.
2. Build the Broth:
   Add water/broth, garlic, onion, bay leaves, and cilantro. Return meat to the pot and simmer for 2.5 hours until tender, skimming foam as needed.
3. Add Vegetables:
   Add carrots and potatoes. Simmer for 20 minutes. Add zucchini and cabbage in the last 10 minutes of cooking.
4. Serve:
   Adjust seasonings, garnish, and enjoy.