Begin by placing the beef hind shank into a large stockpot along with one small onion halved, half a bell pepper halved, four whole garlic cloves, the dark green leafy portion of the leek, and the beef stock. Bring this wholesome mixture to a gentle simmer and cook uncovered for 45 to 60 minutes, allowing the meat to slowly soften until fork-tender. Note that the cooking time can be a little longer depending on your meat, so be patient to achieve that perfect tenderness. Once the meat is tender, carefully remove and discard the large vegetable pieces and bones from the pot to keep your broth clean and clear. Next, add diced onion, two minced garlic cloves, sweet mini peppers, thinly sliced light green leek parts, fresh scallions, diced yucca, and corn kernels. Stir to combine these fresh ingredients, cover, and simmer over medium heat for 5 to 8 minutes until the yucca begins to soften — keep an eye on it, as yucca can take slightly longer to tenderize. Then, incorporate the yautia, white yam, and diced butternut squash, stirring gently to mix everything together. Cover once again and simmer for 5 to 6 minutes over medium heat, just until all root vegetables become tender but still hold their shape—overcooking can cause them to break apart. Taste the stew and season with salt as needed. Stir in the freshly chopped cilantro and the remaining two minced garlic cloves, allowing the flavors to meld by simmering for an additional 2 minutes. Serve this vibrant, hearty sancocho piping hot in large soup bowls, ensuring an even distribution of meat and vegetables. For an extra zing, add a squeeze of lime juice or a dash of hot sauce to your bowl. Pair it perfectly with warm arepas or traditional casabe (cassava bread) to complete this authentic Venezuelan experience.