Four Pork Shanks
¼ Cup Of Roughly Chopped Red Onion
A Minced Garlic Clove
Two Fresh Italian Parsley Stalks
A Fresh Rosemary Stalk
Two Whole Fresh Basil Leaves
Two Fresh Thyme Stalks
A Cup Of Dry Red Wine (Select One That You Would Drink)
A Cup Of Tomato Sauce (You Can Use Your Favorite Jarred Sauce Or You Can Make My Recipe For Marinara Sauce Published On This Web Site 10/27/10)
A Teaspoon And A Pinch Of Sea Salt, Divided
¼ Teaspoon And A Pinch Of Ground Black Pepper, Divided
Two Tablespoons Of Olive Oil

Preheat the oven to 325 degrees.

Season the shanks on both sides with a teaspoon of the sea salt and ¼ teaspoon of the ground black pepper. Heat the olive oil in a Dutch oven on medium high heat. Add the shanks to the pot. Brown the shanks on all sides. Transfer the pork shanks to a plate.

Turn the heat down to medium. Add a pinch of sea salt, a pinch of ground black pepper, the red onion and the garlic to the pot. Cook while stirring for one minute. Add the red wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the tomato sauce, the parsley stalks, the rosemary stalk, the basil leaves, and the thyme stalks. Stir well. Return the pork shanks to the pot along with any of the meat juices that are on the plate.

Cover and place the pot into the preheated oven. Bake for two hours removing the lid for the last thirty minutes of cooking time. Serve with polenta, rice, or pasta.