1. In a pot, heat the olive oil. When hot, add the pork shanks and sear them on all sides for about 2-3 minutes per side. Remove the shanks from the pot and let them cool slightly.
2. Season the pork with salt and pepper on all sides. Using a sharp knife, make small slits in the meat at 4-5 points. Insert a piece of garlic and a sprig of rosemary into each slit.
3. Mix the honey and mustard together and spread 2 tablespoons of the mixture over each pork shank, ensuring the marinade coats evenly. Place the shanks in a deep baking dish.
4. Cut the orange in half, squeeze the juice over the meat, then cut the orange into 3-4 pieces and add them to the dish. Drizzle the shanks with brandy. Carefully pour the beer and water along the edge of the dish.
5. Dampen a piece of non-stick baking paper, crumple it, and cover the meat with it. Seal the dish tightly with aluminum foil. Bake in a preheated oven at 200°C for 1 hour.
6. Remove the dish from the oven, turn the meat, and reduce the temperature to 180°C. Cover the dish tightly again and continue baking for another hour.

Prepare the Potatoes:

1. Peel the potatoes and cut them vertically into 2 or 4 pieces, depending on their size. Place them in a bowl, drizzle with olive oil, and toss to coat. Add the cumin, paprika, salt, and pepper, mixing well. Add the seasoned potatoes to the baking dish with the pork shanks.
2. Cover the dish again and bake for another hour. Uncover and bake for an additional 25-30 minutes, or until the potatoes are golden brown.
3. Serve the pork shanks with the roasted potatoes, drizzled with the juices from the baking dish.