Rub the meat with the spices and let stand in a refrigerator for 24 hours. Chop the vegetables coarsely - the potatoes into halves, the carrots - into thick slices, the onions – crescents, and mushrooms - quarters.
Add the garlic and broccoli whole. Place everything in a tray and mix with the spices - black pepper, nutmeg, allspice and salt. Pour in water around one finger width deep.
Place the flavored shanks on top. Wrap with foil and bake in a low oven for about 4 hours.