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Start by patting the pork shanks dry using a paper towel.
In a large skillet add ½ tablespoon of coconut oil or ghee and heat over medium heat. Make half the pork shanks golden brown on either side in 8 minutes and set them aside.
Repeat step 2 with the remaining pork shanks and set aside.
If needed, add ½ tablespoon of coconut oil or ghee and add the onions, carrots, and garlic to the main pan and soften for about 5 minutes.
Add the onion mixture to the bottom of the VitaClay slow cooker and nestle the pork shanks on top.
Return the skillet to the stove over low heat and use juice from 1 lemon to deglaze the pan, adding any drippings to the slow cooker.
Add mushrooms, basil, oregano, thyme, salt, and lemon zest to the slow cooker.
Pour over the chopped tomatoes and stock and cook for 1 hour.
When ready, remove all the pork shanks and set them aside, covering them to remain warm.
Take all the cooking liquid and half the vegetables and add them to a blender. Then add the remaining lemon juice and puree until completely smooth. Check the seasoning and add salt if needed.
Return the vegetable puree to the slow cooker, stir the remaining vegetables through the sauce, and add the pork shanks. Cook for a further 30 minutes to 2 hours.