Remove pork shank and its juices from package and place both in a large pot with 1/2 cup water. Bring to a boil over high heat, reduce heat to low, and cover. Cook 12 minutes, remove cover, and flip shank over. Cook for an additional 15 minutes, covered, over low heat.

While pork is cooking, thoroughly rinse produce and pat dry. Drain and rinse cannellini beans. Stem oregano and mince. Stem basil and coarsely chop. Peel and trim ends from shallot, then cut into 1/2" dice. Peel carrots and cut into 1/2" dice. Stem kale and coarsely chop.

Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan, then add shallots and carrots. Cook 2 minutes, stirring frequently. Add white wine and bring to a boil, about 2-3 minutes. Add cannellini beans and diced tomato and bring back to a boil then reduce heat to medium. Allow to simmer, stirring frequently, for about 10 minutes.

Add kale to cannellini bean stew and and cook until wilted and tender but still green, about 5 minutes. Add basil and parmesan, reserving small pinches of each for garnish. Stir to incorporate and set aside warm.

Remove pork shanks from pot and set aside to rest. (The meat will be very tender, so be gentle.) Bring remaining liquid to a boil then swirl in butter and stir in oregano. Season with salt and pepper to taste.

Place cannellini bean stew onto a plate or shallow bowl. Stand shank up in the middle. Pour sauce over shank. Garnish stew with reserved parmesan and basil.