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1
Put the olive oil in a saucepan over medium heat.
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2
After a minute, add the chiles if you like and cook for about 30 seconds.
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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.
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4
When the meat is just about done, add the garlic and salt and pepper to taste.
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5
When the garlic has softened a bit, crush the tomatoes and add them along with their juice.
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6
Turn the heat to medium-low to maintain a steady simmer.
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7
If you are using a broad pot, cover it partially.
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8
Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour.
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9
Bring a large pot of water to a boil and salt it.
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10
Cook the pasta until it is tender but firm.
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11
Remove the veal shank, scoop out any marrow, chop the meat coarsely, and return the meat to the sauce (discard the bone).
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12
Remove and discard the chiles.
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13
Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.
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14
Pasta with Ribs: This is one of the best ways to use a small amount of meat in a highly satisfying way.
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15
Substitute 6 to 8 meaty spareribs for the veal shank (you can even use a couple more).
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16
The cooking time may be a little shorter.
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17
Serve the pasta topped with sauce along with a couple of ribs on the side.
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18
Carrots make a nice addition to this sauce; add about a cup, cut into chunks, along with the tomatoes.
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19
Some chopped onion wont do any harm either.
