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• 2 Lbs Hind Shank
• 2 small Onion
• 1/2 Pepper
• 4 Cloves Chopped Garlic
• 4 Cloves Crushed Garlic
• 1 Leek
• 8 cups Beef Stock
• 1/2 cup Sweet Red Peppers
• 1/2 cup Scallions
• 2 Sweetcorn
• 1/2 lb Cassaba
• 1/2 lb Yautia
• 1/2 lb White Yam
• 1/2 lb Butternut Squash
• To taste Salt
• To taste Pepper
• Chopped Cilantro

Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

When the meat is tender, remove the big pieces of vegetables and bones. Discard.

Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.

Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.

Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).