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1
Preheat the oven to 325F.
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2
Rinse the pork, pat dry, and season all over with salt and black pepper to taste and 2 sprigs of the thyme, pressing lightly so the seasonings adhere.
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3
Heat the oil in a large, deep ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100).
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4
Add the pork and brown on all sides, about 10 minutes total.
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5
Transfer the pork to a plate and cover loosely to keep warm.
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6
Add the onion and fennel to the same skillet, reduce the heat to medium, and cook and stir for about 3 minutes, until the onion and fennel are softened.
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7
Add the garlic and remaining 2 sprigs thyme and cook and stir 2 minutes longer.
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8
Add the chicken broth, Marsala, and tomato paste.
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9
Season with salt and black pepper to taste and stir to thoroughly blend in the tomato paste.
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10
Return the pork to the skillet, cover, and place in the oven to cook for 2 1/2 to 3 hours, until the meat is falling off the bones and fork-tender (see Know-how, page 172).
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11
Remove from the oven, transfer the shanks to a platter, and let rest, loosely covered, for about 10 minutes.
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12
While the pork is resting, skim the fat from the top of the cooking liquid and strain.
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13
Place the liquid back in the skillet and stir in the molasses and vinegar over high heat and boil to reduce until the liquid is thick and syrupy, about 10 minutes.
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14
Remove and discard the skin from the shanks.
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15
Place the shanks on a platter and spoon the sauce over and around the meat.
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16
Sprinkle with thyme and serve warm.
