Roasted Pork Shanks

2 Pork shanks, seasoned
1 large onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2-4 sprigs fresh rosemary
1 bay leaf
1 bunch fresh parsley, chopped
2 sprigs fresh thyme
8 oz. dry white wine
2 garlic cloves
3 T. extra virgin olive oil
8 oz. of beef stock
Salt and black pepper

1. In large casserole dish, heat the oil and add the rosemary and the pork shanks and brown all over on medium-high heat.
2. Add half of the wine and allow it to reduce about to ½.
3. Add the onion, carrot, celery and garlic.
4. Place the casserole dish in a preheated oven of 350 for 10 minutes. Stirring veggies from time to time.
5. Add the stock. Tie together the parsley, thyme and bay leaf and put in the pot.
6. Cook for an hour, basting every now and then with the cooking liquid.
7. Remove the shanks and cover with foil.
8. To the remaining liquid, remove any fat, add remaining wine and deglaze the juices, stirring with a spoon. Reduce the liquid slightly and serve the shanks with the hot sauce.