Marinate the pork in 150ml white wine in a sandwich bag in the fridge for 8 to 24 hours.
Preheat the oven to 150°C, drain the pork, and discard the marinade liquid.
Heat oil in a heavy-based ovenproof pan and sear pork shins until golden-brown.
Add carrot and celery to the pan and cook until they develop color.
Add stock, thyme, and remaining 300ml wine, bring to a boil, and skim impurities.
Cover the pan and cook in the oven for 2 to 3 hours until pork is tender.
Remove pork from stock and keep warm while straining the liquid through a sieve.
Reduce the strained stock in a pan until it reaches a sauce consistency.
Fry bacon until crisp, then sauté with garlic, butter, and radishes until tender.
Stir in herbs and 45ml of reduced stock, then season with salt and pepper.
Glaze the pork with the remaining sauce and serve over the vegetable mixture.