Stir the mixture and add the chopped garlic cloves. Smear the shanks with this mixture, rubbing it into the meat well with your hands.
Cover with foil and leave in the fridge for 3 hours to marinate. Take them out and leave for 30 min. at room temperature.
Put the shanks in a deep tray, pour in the wine and broth, add the allspice and cover with aluminum foil.
Bake in a preheated 320°F (160 °C) oven 2 hours, then remove the foil and bake to a nice crisp another 30-40 min.