1 medium sized pork knuckle
4 tablespoons extra-virgin olive oil, divided
8 large shallots roughly chopped
4 cloves of garlic chopped
2 tablespoons sugar
1/2 cup balsamic vinegar
2 cups low-salt chicken broth
2 large fresh sage sprigs*
4 large fresh thyme sprigs*
2 large fresh rosemary sprigs*
*can be replaced with dried mixed herbs for convenience
Preheat oven to 150°C. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and garlic; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45-60 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.