Brown the pork shank in a pan with the butter, 2 cloves of crushed garlic with the skin on, 1 sprig of rosemary, 1 sprig of marjoram, and 1 sprig of thyme. Turn it over to brown it well (it will take about 8-10 minutes).|Then transfer it to a baking dish with 2 more cloves of crushed garlic with the skin on, along with 1 sprig of rosemary, 1 sprig of marjoram, and 1 sprig of thyme. Bake at 250°F for about 3 hours. Brush the meat about every 20 minutes with the honey diluted in 2 tablespoons of water.|Chop the pumpkin into cubes.|Sauté 1/2 chopped shallot in a saucepan with 2 tablespoons of olive oil and 1 sprig of marjoram. After 2 minutes, add in the pumpkin and let it absorb the flavors.|Add 1/2 quart water along with the peeled and chopped ginger, cover, and cook for 15-20 minutes. Add salt and pepper. In a food processor, blend it together to obtain a smooth purée. Make sure the tough ginger pieces are fully blended.|Cut the endives lengthwise and brown in a pan with a little olive oil and 1 clove of garlic for 2 minutes on each side. Then moisten with a dash of water and cook covered for 2-3 more minutes, until the hardest stem has softened. Serve the pork shank with the endive and pumpkin purée.