Love a simple braise of pork shanks here. Can use veal or beef too. Or short ribs. This is a tasty, simple braise. Leave in fridge a couple days before rebating and eating. Even better.... 4 tablespoons extra-virgin olive oil 4 pieces pork, beef or veal shanks or beef shins, 2 to 2-1/2-inches thick Kosher salt 2 medium yellow onions, quartered 2 medium carrots, cut into 2-inch rounds 8 large cloves garlic, peeled 2 bay leaves 1 cup dry, cheap white wine 6 cups beef stock One 28-ounce can whole,