Preheat oven to 350 degrees.

Rinse your boar shanks well and pat dry. Any excess moisture will prevent browning.

Generously season with fine sea salt and freshly ground pepper.

Heat olive oil over high heat in a large enamel pot or Dutch oven. Working with 1 shank at a time, lightly brown each side of the shanks (about 6-8 minutes total). Because they are so oddly shaped, this might take some creative maneuvering with the tongs to get all angles. Remove, set aside and repeat with remaining shanks.

Reduce heat to low and deglaze pan with red wine, scraping up all of the browned bits. Add garlic through brown sugar, stirring to combine. Mixture will be fragrant. Add boar shanks and add just enough water to cover the meat (about 4-5 cups).

Bring mixture to a low boil. Cover and place in the oven. Reduce heat to 300 degrees.

Braise for 2-3 hours or until meat registers at 180 degrees. Sizes vary greatly, so aim for temperture versus time.

Remove pot from oven and fish out the boar shanks and set aside. Run liquid through a fine mesh sieve, then transfer to a fat separator. Transfer liquid to a medium sauce pan.

Bring to a boil and then whisk in 2 tablespoons cornstarch dissolved in 1 tablespoon water and 1 tablespoon butter. Whisk until the mixture thickens.

Serve with rice and a ladle of sauce.