Make a marinade for the meat by putting the beer, spices, olive oil, honey and mashed garlic in a bowl. Stir everything, put the meat in a deep plate and smear it with the marinade - smear well with your hands, pour the rest of it around the meat.
Leave it in the fridge for 3 hours to marinate, then take it out and move the shank to an oven dish. Pour in half of the rest of the marinade around the shank and pour in the broth.
Cover the oven dish with aluminum foil and bake in a preheated 320°F (160 °C) oven for an hour and a half.
Remove the foil, smear the meat with the rest of the marinade and finish baking for another 30 min. until it takes on a nice crisp.