Thoroughly wash shanks in cold water; drain.

(If necessary, pull off the parchmentlike covering.) In a dutch oven render the salt pork, and in this fat saute the shanks over high heat until brown on all sides.

Remove dutch oven from heat; add vegetables, water, and white wine.

In a mortar, pound to a paste the peppercorns, parsley, thyme, garlic, and salt.

Add to the shanks.

Bring to a boil over high heat.

Remove dutch oven from heat and add red wine and 1/2 cup beef broth.

Cook covered in a 375°F oven 2 hours.

Mix butter and cornstarch.

Set aside.

Transfer shanks to a large serving platter; arrange vegetables around shanks.

Pour 1/4 cup beef broth into dutch oven to deglaze and place over high heat.

Add butter mixture and stir constantly until thickened.

Pour into a serving dish and sprinkle with parsley.

Serve with caribbean rice and bean sauce