4 stems of fresh rosemary, a few sprigs of thyme and Italian oregano tied with butcher twine in a bundle
Heat oven to 300°.
Blot shanks dry, season liberally with salt and pepper.
Heat 3T oil in large skillet and brown shanks on all sides
Remove to dish, wipe out skillet.
Add 3T oil to skillet and heat on low.
Add garlic, onions, carrots, and rosemary and sweat for 15 minutes.
Add the wine, the stock and bay leaves to veggies and cook down on medium heat for 5 minutes.
Transfer the shanks to a large roaster to hold them with room to spare and pour your veggie mixture over them.
Cover tightly with foil and roast in oven for 4 hours. Test for tenderness with a fork, and if there is even a bit of resistance, replace the foil and roast for another hour until fall apart tender.
To serve in a traditional way, make polenta and mound it on a wooden board (with a groove). Carefully spread it out, leaving an ‘edge’ all around. Pull the pork off the bone, shredding it a bit. Mound it in the ‘center’ of the polenta and spoon that wonderful gravy over the pork.