Braised Pork Shanks - Adapted from William-Sonoma

We were unable to find pork shanks and so used veal.  Roll the shanks in 1/4C seanoned flour and saute them in 2T of olive oil until nicely browned; then remove them to a plate.  Add 1 chopped onion, chopped carrot and celery to the same pan and cook gently until softened; add 4 cloves minced garlic at the end being careful not to burn the garlic.  Add 2T tomato paste, 14 oz. chicken stock and 1C dry white wine and bring to a boil.  Return the meat to the pan, cover and place in a 275 degree oven for about 3 hrs.  Crush one can of cannellini beans (actually, any white bean will work) and add to the pan after it has cooked for about 2 hrs.  When the meat is fork tender, remove to a warming plate, place the pan on the range and heat to boiling.  Boil the mix until it reaches the desired thickness and add another can of whole beans.  We served the dish with some sliced, sauted brussel sprouts, which have appeared here before.