Pork Braised in Morellino

Name: Pork Braised in Morellino
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds boneless, well-marbled pork shoulder, cut into 2-inch cubes; Salt and freshly ground pepper; 4 garlic cloves, smashed; 1 large onion, cut into 1/2-inch dice; 1 teaspoon ground fennel; 2 tablespoons tomato paste; 1 1/2 cups dry red wine, preferably Morellino di Scansano; 2 cups chicken stock or low-sodium broth; 2 medium carrots, sliced 1/4 inch thick (about 8 ounces); 3/4 cup pitted Gaeta olives; 4 thyme sprigs; 2 bay leaves; 2 rosemary sprigs; One 14-ounce can whole plum tomatoes, coarsely chopped, juices reserved