Pork Osso Buco Recipe with Port and Tomatoes

Ingredients

• 4 to 6 pork shank slices, 1½ to 2 in (4 to 5 cm) thick, about 1.2 kg in total, which is one slice per person
• Olive oil, a good drizzle for the pot
• 2 carrots, peeled, cut in half and sliced
• 2 celery stalks, sliced
• 1 yellow onion, finely chopped
• 1/2 fennel bulb, diced
• 4 garlic cloves, finely chopped
• 1 cup (250 ml) white wine
• 1 cup (250 ml) red port
• 1 can (796 ml) diced tomatoes with Italian herbs (or a can of plain diced tomatoes plus 1 teaspoon (5 ml) Italian seasoning)
• 2 bay leaves
• 2 fresh rosemary sprigs
• Chicken broth, enough to come three quarters of the way up the meat, about 4 to 5 cups (1 to 1.25 L). If it goes a little over, no harm done
• Fresh parsley, for serving
• Salt and freshly ground pepper