Beer-marinated baked pork shanks

A tasty main for celebrations and beyond. Slow cooking allows time for other dishes. Marinating is important to tenderise and flavour the meat.
Serve with roast potatoes, including red ones as I used, or polenta.
INGREDIENTS
PORK SHANKS, 1 PER PERSON IF SMALL
1 BOTTLE WEIZEN BEER OR YOUR CHOICE
1 GARLIC CLOVE
10 JUNIPER BERRIES
SAGE
ROSEMARY
THYME
BAY
4 SHALLOTS
1/2 LEMON
2 CARROTS
SALT
PEPPERThe previous day, I put shanks in a large container to marinate.I add herbs, garlic, juniper and squeezed lemon.I add beer.I cover and refrigerate overnight. Next day, I remove a couple of hours ahead to bring meat to room temperature, drain and arrange in an oiled baking dish with more sage, rosemary, salt, pepper and garlic.I add a couple of glasses marinade. I bake in a hot oven at 170°C, covered with parchment or a lid for the first hour.I uncover, turn and baste, add large carrot and shallot pieces and bake another 1 and a half hours, about 2 and a half total for medium shanks.I check and baste occasionally until golden and tender when pierced.