Preheat your oven to 325°F (163°C).
Season the pork shanks generously with salt and pepper on all sides.
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the pork shanks in the skillet and sear them until browned on all sides. This will help develop flavor and create a nice crust.
Once the shanks are browned, remove them from the skillet and set them aside.
In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they become slightly softened and aromatic.
Deglaze the skillet by adding the chicken or vegetable broth and red wine (if using). Scrape the bottom of the skillet with a wooden spoon to release any browned bits, as they add flavor to the dish.
Return the pork shanks to the skillet, nestling them among the vegetables. Add the fresh herbs, if desired, for extra flavor.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Allow the pork shanks to cook in the oven for approximately 2 to 3 hours, or until they are tender and the meat easily pulls away from the bone. You can check for doneness by inserting a fork into the meat. If it easily slides in and out, the shanks are ready.
Once cooked, remove the skillet from the oven and let the pork shanks rest for a few minutes before serving.
Serve the pork shanks with the vegetables and juices from the skillet, which can be strained and reduced into a sauce if desired.Enjoy your oven-baked pork shanks! They pair well with mashed potatoes, roasted vegetables, or a side of crusty bread.