• Preheat your oven to 325º F. While the oven is heating, prep your ingredients and then season the shanks with a bit of salt and pepper.
• Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. Of course, you can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.

  I use my Le Creuset oval French oven for all my braising, which works great. I can brown the meat and vegetables and throw the pan into the oven. Cast iron under that gorgeous enamel coating produces excellent, even heat when cooking.
• When the shanks are browned, remove them and add the vegetables to the pan.
• Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
• Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off.
• Add the chicken stock and diced tomato (with juice) and bring to a boil.
• When it comes to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight-fitting lid and transfer to the oven. Let this cook for about 2 hours.

  When the meat is tender and falling off the bone, it's done.

To Make the Tastiest Sauce Ever

• When the meat is done, carefully remove the shanks from the pot, trying not to let all the meat fall off the bone. Also, remove and discard the Bouquet Garni.
• Using a hand blender, if you have one, puree the sauce until smooth. Use your regular blender or food processor if you don't have one. You can also use a food mill too if you have one.
• Taste and adjust the seasoning with salt and pepper.