Lamb Sugo:
1lb lamb shanks, 1 lb lamb bones, 1 lb pork riblets, 4 oz pork belly, 2 chicken wings, 2 T butter, 1 onion, 1 carrot, 1 stalk celery, parsley stems, bay leaf, 1 nutmeg grated, 4 cloves ground, 1 T black pepper, salt, 1 cup red wine, .25 cup balsamic vinegar, 2 qt chicken stock
Cut all meat and bones to roughly 2″ pieces. Add pork belly to heavy bottom large braising pot, Render the fat over med heat and then spread the rest of the meat and bones evenly, add butter, let brown and develop a deep dark (not burnt) foundation on the bottom of the pot (should take 45 min over med heat), remove bones and all meat, place in colander to remove rendered fat, drain all fat from pot with out removing any of the base browned on the bottom, Place back on heat and add vegetables all chopped to about 1″, cook and allow juices to break the foundation a little then rebuild it, Add wine and repeat the breaking down of the pot foundation then let it reform as the wine reduces, Repeat with vinegar, Deglaze the pot with some stock till all the tasty base is removed and the bottom is cleared of all flavor, add seasonings and remainder of stock, add the browned meat and simmer covered over low heat till meat is falling from the bones and very tender, strain braising liquid and pick the meat off the bones, pass 1/2 of the meat (keep the rest for something else like ravioli) through a food mill back into the liquid, press remaining juices from the bones and aromatics into the sauce and skim excess fat, simmer and adjust seasonings.
