This recipe is designed to create the most flavorful broth possible, then soak it up by simmering dried pasta in it. Since the focus is broth, not meat yield, this is useful for gnarly bits. I’ve left cooking times and amount of oil loose here, to accommodate whatever amount of meat you might want to use. You can always add more meat later, or cream it out with heavy cream, sour cream, or full-fat Greek yogurt. (The cooking time offered here is for cuts about an inch thick. For thicker cuts, extend cooking time by an hour per inch, since it will take longer to reach the falling-apart stage.) – Andrew Galarneau