Beef shank and papaya soup preparation steps

• Fill half a medium-sized pot with water, submerge the beef shanks (whole), and set to boil.
  
• Wash 5 lime tree leaves and set aside.
  
• Wash and chop lemongrass stalks into pieces that are 1-2 inches long.
  
• Peel and chop carrot into 1-inch pieces.
  
• Peel and chop papaya into 1-inch pieces.
  
• Place garlic, peppercorns, and cilantro stems into a mortar and pound with the pestle until achieving a paste-like consistency.
  
• Take the beef shanks out of the water, rinse them under cold water, discard the water, and set the meat aside.
• Fill half a large pot with water, set to medium heat, then add the carrots, papaya, lime tree leaves, lemongrass, garlic-and-pepper paste, and beef shanks to the pot.
• When the soup reaches the boiling point, reduce to low heat and simmer for at least one hour.
  
• Remove the soup from heat and serve over rice.
  
• Garnish the soup with cilantro leaves.