Venezuelan Sancocho

1. Put the hind shank, 1 halved small onion, the halved bell pepper, 4 whole garlic cloves, the dark green leek leaves and the stock into a large stockpot. Cook for 45 to 60 minutes until the meat is fork-tender, giving it longer if it needs it.
2. When the meat is tender, fish out and discard the big pieces of vegetable and the bones.
3. Add the diced onion, 2 minced garlic cloves, the mini sweet peppers, the sliced light green leek, the scallions, cassava and corn. Stir and simmer, covered, over medium heat for 5 to 8 minutes, until the cassava begins to soften. Allow more time if needed.
4. Now add the yautia, white yam and butternut squash. Stir to combine and simmer, covered, over medium heat for 5 to 6 minutes, until all the root vegetables are tender. Do not let them overcook or they fall apart.
5. Taste and add salt if it wants it, then stir in the cilantro and the last 2 minced garlic cloves. Simmer for 2 minutes more.
6. Serve hot in large bowls, dividing the meat and vegetables evenly. Add a squeeze of lime and a dash of hot sauce if you like, with arepas or casabe alongside.

Tips from the ZestyPlate Kitchen

• Let the beef simmer gently until it is genuinely tender before any vegetables go near it.
• Stagger the root vegetables into the pot so each one cooks to just-tender.
• Stop before the roots go too far, or they break down and cloud the broth.
• Stir in fresh cilantro and a squeeze of lime at the end to wake the whole thing up.