Wash the meat. Make slight incisions along the skin on all sides, deep enough to reach the meat itself.
Put the olive oil, lemon juice, balsamic cream, honey and all of the spices in a bowl. Mix and stir well.
Smear the meat thoroughly with this mixture, rubbing it in the incisions. Leave it for 30 min. in the fridge.
Wash the vegetables and cut them coarsely. Put the meat in a clay pot, arrange the vegetables on the sides. Pour in the wine and broth, add the allspice berries and cap it.
Bake for 3 hours at 338°F (170 °C), then remove the lid and finish baking another 15 min. at 392°F (200 °C).