1. Take the meat out of the fridge at least 20 min. before preparing it, to relax.
Wash it well and place in a large container, pour generous amounts of water over it in order to cover it well. Add the bay leaves, allspice and 3-4 tsp salt. No oil needed.
2. Boil about 1 1/2 hours on low-medium heat, while topping off with warm water if the water level in the pot drops. The shank must be submerged in water at all times.
Once the meat starts to come off the bone a bit and you feel that it's tender when touching it with a fork, remove from the heat and leave it to rest for 10-15 min. In the meantime, heat the oven to 347°F (175 °C).
3. Place the shank in a suitably deep oven dish. Stick slightly crushed, unpeeled garlic cloves under its skin and wherever you find gaps. Rub it with black pepper and a little more salt if needed. Pour on the wine and 2-3 ladles of the broth in which you boiled the meat.
4. Cover with aluminum foil and bake about 2 hours, while keeping an eye on it and making sure it has liquid in the oven dish.
5. Remove the foil and smear its skin with honey, pour in another 2-3 ladles of broth and finish baking another 30 min. You can turn the oven up to 392°F (200 °C) to cut a little off this time but only when you see that the meat is nearly ready and needs just a slight crisp and honey crust.
And even though we used white wine to cook this dish, I recommend red wine when sitting down to dinner with family and friends!