Braised Tuscan Pork Shoulder Roast

INGREDIENTS

2 cups

dry red wine, such as Chianti

large red onion, chopped

3 cloves

garlic, peeled and crushed

fresh rosemary sprigs

fresh thyme sprigs

bay leaves

1 tbsp

whole fennel seeds, crushed

1 tsp

red pepper flakes

3 lb

pork shoulder, trimmed and cut into 2 or 3 large pieces

2 tbsp

extra virgin olive oil

Sea salt and black pepper,

1 14.5 ounce can

Italian plum tomatoes, diced and undrained

1 cup

chicken broth, preferably organic

Fresh parsley, chopped (optional)