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Alright guys, it's time for a traditional Italian Sunday gravy with rosemary braised lamb shanks, Italian sausage, and oxtail. A few folks asked for more details when I post food so here they are:

Started the base off by browning the sausage in olive oil with onion and garlic, and then added tomato paste to begin the simmer. After a few mins started to add the first stage of flavor with black pepper and herb de provence.
Now, at this point you may be saying, "but natrikk, herb de provence is French, not Italian you cazzo cretino". And you're right, but, it has everything that is in a traditional Italian seasoning, plus marjoram, which I add anyway. So deal with it.

While the base is simmering away, we're braising the salt and pepper rubbed lamb shank with butter and rosemary. Fuck yea.
When the shank is done set it out to rest and get ur gravy base moved into your big pot, or pots.
Once it's moved, add ur crushed tomatoes and bring the whole thing up to a simmer.
Once you have a good simmer going, add ur oxtail and lamb shank which should now be properly rested.
Get it back up to a simmer, and wait about 15 mins for the raw oxtail to cook.
Now it's time for seasoning part two. Taste that bitch. At this point I'll prob add salt, a bit more pepper, cumin, tumeric, paprika, fresh basil and oregano. If you like mushrooms like it do, now's the time to add mushrooms.

About an hour or so after putting the lamb shanks in it's time to take em out. Take the meat off the bone, then cut it down to nice bite sized chunks and put it all back in.

Now we sit back and wait. This is a labor of love, and takes time. I usually spend bout 7-9 hours making this gravy. Especially with oxtail which takes about 5 hours to properly break down.
Check it frequently at first to make sure ur maintaining a good simmer. Then about every half hour.
Do a final seasoning to make sure it's right, and serve with fresh basil and a proper parmigiano-reggiano.