Pasta with Meaty Bones

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

1. Put the olive oil in a saucepan over medium heat.
2. After a minute, add the chiles if you like 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 and salt and pepper to taste.
5. When the garlic has softened a bit, crush the tomatoes and add them along 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, scoop out any marrow, chop the meat coarsely, and return the meat to the sauce (discard the bone).
12. Remove and discard the chiles.
13. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.
14. Pasta with Ribs: This is one of the best ways to use a small amount of meat in a highly satisfying way.
15. Substitute 6 to 8 meaty spareribs for the veal shank (you can even use a couple more).
16. The cooking time may be a little shorter.
17. Serve the pasta topped with sauce along with a couple of ribs on the side.
18. Carrots make a nice addition to this sauce; add about a cup, cut into chunks, along with the tomatoes.
19. Some chopped onion wont do any harm either.

olive oil, red chiles, veal, garlic, salt, tomatoes, penne, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-meaty-bones-386776 (may not work)