Rub the pork shanks with salt and black pepper, chop the vegetables coarsely.
It is mandatory to use an earthenware container for this recipe - either a clay or earthenware pot.
Put the tomatoes and paprika in the pot, place the shanks in the middle and the vegetables around them.
Arrange the unpeeled garlic cloves and the spices between them, pour on the oil and wine and sprinkle with parsley.
Put the lid on and bake at 428°F (220 °C) until it comes to a boil (about 40 min.), then lower the heat to 248°F (120 °C) and let simmer for 5 hours.
The original recipe uses veal, along with veal knee and tails added in but I was unable to find these products.