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