Well washed shanks are placed in a pot with cold water, together with the onion, carrots, mixture of spices and a few peppercorns. Neck on low heat for about 2 hours (for faster can be used a pressure cooker). Prepare glaze of honey, a little broth, cinnamon, ginger, balsamic vinegar to taste and a few peppercorns. The mixture simmer until thickened. Cooked shanks are transferred to the pan, greased well with glaze and bake 15 minutes in a preheated 150 C oven. From time to time smeared with more glaze. Peanuts are roasted in a dry tiganche, crushed and sprinkled them with shanks 2-3 minutes before removing from the oven. Serve with a side dish of boiled potatoes with butter and dill.