Pat pork shanks completely dry with paper towels for 2 minutes. Season all sides with salt and black pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering.
4 bone-in pork shanks, salt, black pepper, 2 tbsp oil
Add shanks and sear 3-4 minutes per side until golden brown. Do not move them to allow crust formation. Remove shanks to a plate.
4 bone-in pork shanks, 2 tbsp oil
Add diced onion, carrot, and celery to the pot. Cook 5 minutes, stirring occasionally, until softened. Add minced garlic and cook 1 minute until fragrant.
1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic
Pour in white wine and scrape up browned bits from the bottom of the pot for 2 minutes. Add crushed tomatoes, broth, and bay leaves. Return shanks to pot, ensuring liquid comes halfway up the meat. Cover and transfer to a 325°F oven. Braise for 2.5 hours until meat is fork-tender.
28 oz crushed tomatoes, 1 cup white wine, 2 cups chicken broth, 2 bay leaves, 4 bone-in pork shanks
Remove shanks to a platter and tent with foil. Simmer sauce uncovered on stovetop for 10-15 minutes until thickened. Discard bay leaves. Spoon sauce over shanks and top with gremolata made of lemon zest, minced garlic, and chopped parsley.
2 bay leaves, lemon zest, 4 cloves garlic, fresh parsley, 4 bone-in pork shanks
