1. Heat oil in a large soup pot over medium-high heat. Sear flanken for about five minutes per side, or until the meat releases itself. Remove meat and set aside.
2. In the same pot, add onions and sauté until translucent. Add garlic and sauté for two minutes. Lower heat to medium-low. Add celery, carrots, zucchini, chickpeas, broccoli, and cauliflower.
3. Place the meat back into the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil. Reduce heat to low and simmer, covered, for two hours.
4. Remove meat and shred off the bones, then return meat to the pot.