How to make
Mix all the spices, make light slits under the skin of the shanks and rub all of the meat with the spices well. Clean and cut the vegetables coarsely. Place half of them on the bottom of the clay pot and sprinkle them with some of the spices.
Put the flavored shanks on top and cover with the remaining vegetables. Again, add some spices, top up with the wine and water and put the lid on. Put them in a cold oven.
For the first half hour, bake at maximum degrees, then reduce to 360°F (180 °C) and bake for about 2 hours or a little more. Serve with fresh chopped spices.
