• Step 1

  Preheat oven to 350 degrees. Dust all meat with pan-searing flour; pat off excess.

• Step 2

  Cook bacon in large braising pan or roasting pan on MED, 3-5 min, until brown and crisp (watch carefully so it doesn't burn). Remove bacon; set aside.

• Step 3

  Brown meat lightly on all sides in bacon drippings, 5-8 min. Remove meat; set aside.

• Step 4

  Add vegetables and garlic to pan; cook, stirring, 3-5 min, until brown. Stir in oregano, nutmeg, and cinnamon. Add wine, stirring to loosen browned bits on bottom of pan. Cook 3-5 min to slightly reduce to syrupy consistency.

• Step 5

  Add tomatoes and broth; return meat and bacon to pan. Bring to simmer; cover. Place pan on center rack of oven (place baking sheet under pan to catch overspill); braise 1 1/2 hours.

• Step 6

  Take braising pan out of oven. Remove shank and ribs. Flake meat off bones; return meat to pan. Add milk and basil; simmer 15 min.

This sauce is great paired with rigatoni.

Note: When servings & ingredients are modified, nutrition & directions may vary.