Chop the vegetables and toss in a pan with olive oil. Take the pork shank and add it to vegetables, browning it well on all sides. Meanwhile, wash and clean well the potatoes without peeling.
Add to the shank chopped rosemary and sage and blend it all with a glass of red wine, which you will let evaporate.
At this point add the potatoes and cook together with the shank for about 10 minutes, salt and cover with a lid. Once the potatoes have begun to soften, transfer all in a baking dish and cook for at least 30 minutes in preheated oven at 200 Â°, turning occasionally both shank and potatoes. If necessary, gradually add the meat broth during cooking.