Pasta With Bones

• 2 tablespoons olive oil
• 2 small dried hot red chilies, optional
• 1 piece meaty veal shank, 1/2 to 1 pound
• 3 cloves garlic, peeled and roughly chopped
• Salt and freshly ground black pepper to taste
• 1 28-ounce can whole plum tomatoes, with juice
• 1 pound ziti, penne or other cut pasta
• 1/2 cup or more roughly chopped parsley or basil leaves

1. Place the olive oil in a saucepan over medium heat.
2. After a minute, add the chilies and cook for about 30 seconds.
3. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more.
4. When the meat is just about done, add the garlic, salt and pepper.
5. When the garlic has softened a bit, crush tomatoes and add them, with their juice.
6. Turn the heat to medium-low to maintain a steady simmer.
7. If you are using a broad pot, cover it partially.
8. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
9. Bring a large pot of water to a boil, and salt it.
10. Cook the pasta until it is tender but firm.
11. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone).
12. Remove and discard the chilies.
13. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

olive oil, red chilies, veal shank, garlic, salt, tomatoes, penne, parsley

Taken from cooking.nytimes.com/recipes/7710 (may not work)