This is Richard Olney's take on the classic. The pig's foot is what helps the sauce turn to jelly when it's cold. The flavors are quite amazingly rich, but if you are really good about skimming, the finished Daube will be quite free of fattiness or greasiness. It's an all day job, or one you begin the night before a day when you can stay home and tend to a slow cooking pot. If you have a good butcher, he (or she) can prep and trim the shanks and the pork bits. And good quality canned diced tomatoes work just fine. Do use a good drinkable red wine and make sure to have some extra for the cook. Leftover daube is traditionally used in "Raiola" a Provencal ravioli.