12 slices pork shanks without the rind, about 1 1/2-inch (4-cm) thick

3 tablespoons (45 ml) olive oil

2 onions, chopped

4 cloves garlic, finely chopped

1 1/2 cups (375 ml) white wine

2 cups (500 ml) chicken broth

2 bay leaves

5 carrots, peeled and diced

2 stalks celery, diced

Salt and pepper

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In a large Dutch oven, brown the shanks on both sides in the oil, half at a time. Season with salt and pepper. Set aside on a plate.

In the same pan, soften the onion and garlic. Season with salt and pepper. Deglaze with the wine. Add the shanks, broth, and bay leaves. Bring to a boil. Cover and bake for 1 hour and 30 minutes. Add the carrots and celery. Continue cooking for about 1 hour or until meat is fork-tender. Remove the bay leaves and adjust the seasoning.

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