Wash the pork shank and smear it well with the mixture.
Transfer it to a glass cook pot and leave for at least an hour to season.
Peel the potatoes and carrots, wash and dice them. Clean the mushrooms and cut them into slices. Transfer the veggies to the shank, pour in the mushroom broth, cap the pot and bake about 2 hours in a 356°F (180 °C) oven.
Serve the shank deboned, garnished with the veggies.