Preheat oven to 160° C (325° F).

In a large ovenproof casserole, on medium heat, pour 45 ml (3 tbsp) olive oil and add pork shanks. Brown on each side 4 to 5 minutes until thoroughly caramelized. Add more oil if needed. Season generously with salt and pepper. Remove meat and set aside on a platter.

In the same casserole, add carrots, celery, onion, and garlic. Add oil if needed, and cook 4 to 5 minutes, stirring constantly to soften the vegetables. Salt and pepper.

Add wine, diced tomatoes, orange juice and peel, and bay leaves. Bring to a boil.

Return pork to casserole. Cover, and let cook in oven about 3 hours or until meat is tender. Stir and mix gently, from time to time.