Roll the pork shanks in the seasoned flour and fry gently in the olive oil until light and golden brown
Add onions and garlic and sauté until the onions are soft and transparent
Add the remaining ingredients, except potatoes, carrots and beans
Cover with a lid and simmer for 1½ – 2 hours over low heat until tender
Add boiling water or a little more chicken stock if the sauce cooks away
Add the vegetables 30 minutes before the end of the cooking period, and simmer until the pork shanks and the vegetables are soft
Serve with crusty bread rolls, couscous, rice or pasta
