Wash the pork shank, dry it, smear it with oil, season with salt, cumin and paprika.
Put it in an oven dish and add the wine and a little water. Add the carrot, parsley, garlic, black pepper grains and bay leaf.
Cover everything with foil and bake 2 1/2 hours in a moderate oven until the meat begins to easily come off the bone. Cut the potatoes into crescents.
Season them with paprika, black pepper, salt. Roll them in the breadcrumbs and flour, pour a little over over them and bake on the grill or in a Teflon pan until ready.