How to make
Mix the olive oil with the dry spices in a bowl and stir.
Ask your butcher to cut your pork shanks in 2, or just leave them whole if you like.
Season the shanks with the spice mixture, rubbing it into them well. Peel the vegetables and chop them coarsely.
Put 2 shank halves at the bottom of a clay pot (or leave whole), put the potatoes between them and along the sides, add the allspice, unpeeled garlic cloves and wine.
Place the other 2 shank halves on top, arrange the carrots and onions over them. Pour in the broth, 1 pinch sugar and cover with a lid.
Smother in the oven at 390°F (200 °C) for 40 min., then lower the heat to 320°F (160 °C) for 2 hours.
Finally, remove the lid and finish baking for another 15-20 min.
