Wash, clean and dry the pork shanks.
Make a marinade by mashing 3 cloves of garlic with salt in a bowl and adding all of the dried and liquid spices, excluding the broth.
Stir and smear the shanks with this mixture. Arrange them in an oven dish and cover with foil. Leave them in the fridge for at least 4 hours to marinate.
Dissolve the broth cube in 1 cup (250 ml) hot water, remove the foil, pour the broth in the oven dish, optionally add several unpeeled garlic cloves and cover with aluminum foil.
Put the oven dish in a 356°F (180 °C) oven for 2 hours 30 min., remove the foil and bake another 30 min. until the shanks gain a nice glazed crust.