1 - 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.

2 - Cook for 45-60 minutes until the meat is fork-tender.

3 - NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

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

5 - Discard.