Preheat oven to 375 degrees. Combine chopped vegetables and tomato paste in a bowl. Mix thoroughly. Season with salt and pepper. Place vegetables on a sheet pan and place in the oven. Roast vegetables, stirring occasionally, until dark in color. Reduce heat to 300 degrees.

Season pork shanks with salt and pepper and place in a Dutch oven over medium-high heat. Sear shanks on all sides. Deglaze pan with white wine. Add vegetables, chicken broth, apple cider, and herbs. Place in preheated oven, covered, for approximately 2-1/2 hours. Test to make sure meat is very tender. Remove from braising liquid and set aside. Strain the liquid. In a pot, reduce braising liquid by half. Spoon sauce over shanks and serve with oven-roasted potatoes and your favorite fall vegetables.