For the mole, heat a frying pan over medium heat. Toast the ancho, pasilla, mulato, chipotle chillies and 6 garlic cloves. Remove the chillies when fragrant. Submerge the chillies in boiling water for 10 minutes, then drain and remove the stems and seeds. Cook the garlic in the pan until blistered, cool, then remove the skins and discard.
Add half of the ground cinnamon, the oregano, cloves and peppercorns to the hot pan and toast until fragrant. Place in a mortar and pestle and pound until finely ground. Set aside.
Place soaked chillies, garlic, spices, toasted bread and 1 of the cans of tomatoes into a blender and puree until smooth. Add the chicken stock and sugar, then season to taste before straining through a fine sieve.
Place red onion, green chillies and remaining garlic cloves in a food processor and blend to a paste.
Heat the vegetable oil in a pressure cooker, add the paste and cook for 5 minutes. Add the osso bucco and flour, then cook until golden brown. Add the beef stock, cumin and remaining cinnamon and bring to the boil. Seal the pressure cooker and heat on high until the steam escapes, then turn the heat down to low and cook for 20 minutes. Release steam from cooker by running lid under cold water, then carefully unseal.
Remove bones from the meat. Heat a wok over medium heat and add the meat and ¼ quarter of the cooking liquid with remaining can of tomatoes. Cook until the meat is falling apart and the liquid has been absorbed. Roughly shred the meat, cool and reserve.
For the pasta, place the flour in a bowl and make a well in the centre. Add the egg and egg yolks and bring the dough together. Knead for around 5-10 minutes until smooth and elastic, cover in cling wrap and allow to rest for 20 minutes. Roll dough through a pasta machine, starting at the widest setting through to the second thinnest setting. Place 1 tablespoon of meat filling ¼ of the way from the bottom of the pasta, 8cm apart all the way along the pasta, working horizontally. Brush around the filling with a little water and fold top half of pasta dough onto the bottom half, sealing around each meat parcel. Cut into 8cm squares.
To serve, cook pasta in boiling salted water for 3-4 minutes until al dente. Drain well. Drizzle with some of the mole sauce, olive oil and garnish with micro coriander.