Start by preparing the pork shank. Use a pork hind shank with its skin. Wash it and soak it in water for about an hour. Then dry it, make cuts along the skin, salt it and rub the all purpose spice mix into it. Leave the shank that way for a few hours in the fridge to take in the flavors.
Separately, peel the potatoes and cut them coarsely. Do the same with the carrots. Coarsely chop the leeks, mushrooms, peppers as well. Put the chopped veggies in a bowl, add the mashed tomatoes (can use canned) and dried prunes.
It's best if the prunes don't have pits. Season the veggies with salt and paprika. Add the black pepper and allspice grains. Add a little oil and stir well. Put the pork shank at the bottom of a clay pot.
Arrange the prepared veggies around it. Put a dried chili pepper and 1/2 garlic head (cut across) on top. Add 2 bay leaves and several dried salvia leaves. Pour a little red wine and water over the dish.
Put the clay pot in a cold oven. Bake for about 40 min. at 482°F (250 °C), then lower the heat to 392°F (200 °C). Bake about another 2 1/2 hours or until the meat begins to come off the bone.