Pork shoulder & red wine stew

Ingredients

• 1 Quebec pork shoulder, about 1.6 kg (3 ½ lb.), bone-in and with rind
• 1 tbsp. 15 ml olive oil
• 8 carrots, cut diagonally into 5-cm (2-in.) pieces
• 6 shallots, halved
• 2 onions, cut into wedges about 1 cm (½ in.) thick
• 1 head garlic, halved
• 2 tbsp. 30 ml tomato paste
• 1 cup 250 ml red wine
• 3 1/2 cups 875 ml low-sodium beef broth
• 6 long orange zests, removed with a peeler
• 6 sprigs thyme
• 3 bay leaves
• 1 1/2 lb. 680 g fingerling or baby potatoes, halved
• Salt and freshly ground pepper, to taste