Directions :

1. Preheat your oven to 325°F (165°C).
2. Season the pork shanks with salt and pepper.
3. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the pork shanks on all sides until browned, then remove from the pot.
4. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened.
5. Stir in the minced garlic and cook for another minute.
6. Add the crushed tomatoes, chicken broth, red wine (if using), thyme, and rosemary. Bring to a simmer.
7. Return the pork shanks to the pot, cover, and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the pork is tender and falling off the bone.
9. Garnish with fresh parsley before serving.