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For the Sugo: Heat oven to 375°F. In a large pot over medium-high flame, heat olive oil and sweat onion, fennel, and garlic. Add spices and cook until onion is translucent. Add bones and tomatoes, bring to a boil, decrease heat, and simmer 2½ hours. Strain, discarding bones. Transfer sauce to a Vitamix blender and purée.
For the Lamb Sausage: Heat a flattop. In a bowl set in an ice bath, mix to combine all ingredients. Portion sausage into 3-ounce patties and sear on both sides. When cooked and cooled slightly, chop up the patties, keeping the sausage portioned for pick-up.
For the Ricotta Gnocchi: In a bowl, combine ricotta, Parmigiano-Reggiano, and eggs. Slowly incorporate flour, being sure not to overwork dough. Roll dough into long ropes about the width of your thumb. Cut ropes into ¾-inch pieces and roll on a gnocchi board.
To Assemble and Serve: In a large pot of boiling salted water, cook Ricotta Gnocchi 5 minutes; they will swell and rise to the surface when ready. Drain gnocchi. In a sauté pan over medium-high flame, heat sausage. Add 2 ounces Sugo followed by gnocchi, toss to coat. Add lemon zest and cook for a few minutes to marry the flavors. Spoon gnocchi into a shallow bowl and top with Pecorino Romano.