In a large casserole dish on high heat, add a generous dash of olive oil and seal the pork shanks, searing to get crispy, caramelisation on the outside. Once all four sides are sealed, remove from the dish and set aside.
Turn the heat down to low and then add the onions in the pork fat and oil to gently brown for 5 minutes.
Add in the fennel seeds, cayenne pepper and cumin. Then deglaze with the stock, apple cider vinegar, bbq sauce, crushed tomatoes, fresh thyme and beans.
Nestle the pork shanks back into the sauce, pop the lid on, check the heat in on low and simmer for 3 hours, or until the pork is falling off the bone.
Pull the pork apart and remove the bones, squeeze the lemon over the top then transfer into a plate and serve with fresh parsley.