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.
For the first half hour, bake at maximum degrees, then reduce to 356°F (180 °C) and bake for about 2 hours or a little more. Serve with fresh chopped spices.