Season the Pork ribs and Beef shin with Salt and Black pepper.
2
In a large, heavy-bottomed pot or Dutch oven, render the diced Guanciale over medium heat until crispy. Remove the crispy Guanciale and set aside, leaving the rendered fat in the pot.
3
Add Extra-virgin olive oil to the pot with the Guanciale fat. Increase heat slightly. Sear the Pork ribs and Beef shin until browned on all sides. Remove the seared meats and set aside.
