Season the pork shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat and sear the pork shanks until browned on all sides.
In the same pot, add onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Deglaze the pot with white wine, scraping up any browned bits. Add chicken stock, diced tomatoes, and bouquet garni. Return the pork shanks to the pot