How to cook
Wash the pork shank and dry it. Make cuts along the skin with a sharp knife without cutting into the meat, rub it with salt, black pepper, cloves, cayenne pepper and the spice mix. Smear with part of the olive oil and leave at room temperature for 30-40 min.
Heat oven to 392°F (200 °C), place meat in a tray. Pour on 1 finger of water, add the bay leaf and cover with aluminum foil. If using an earthenware pot, close with the lid.
Bake at this temperature for 20 min, then reduce to 338°F (170 °C). If using an earthenware pot be sure to stick it in a cold oven and then bake a bit longer - 30 min. at 392°F (200 °C).
After lowering the temperature, leave to bake 2 hours 30 min. as is. You can check to see if the water level has reduced and pour in a bit if needed. In my case I didn't need to.
After the time has elapsed, take out of the oven and add all the vegetables, coarsely chopped, salted and mixed with the tomatoes and remaining olive oil. You can stir in more black pepper if needed. Pour in a little water, without covering the vegetables and crumble the broth cube.
If the shank at that point has already gained a dark crust on one side, turn it over to the other side and return to the oven without covering it.
Turn up heat to 392°F (200 °C), bake 30-40 min. or until veggies and meat are fully cooked. When you poke the shank with a fork it needs to slide in easily and for the meat's tenderness to be obvious. Another sign that it's ready is when the meat easily coves off the bone.
Pour in the wine, turn over one more time and bake 15-20 min. If meat is too darkened, put the foil or lid on again.
Let cooked dish cool a bit, leaving it covered to smother well.
Serve warm, sprinkled with freshly torn parsley and lemon slices.