Ossibuchi al Sugo, or: Stewed Veal Shanks with Meat Sauce

Drain your pasta (see below note) and turn it into the sauce left in the saucepot. Stir well to coat the pasta with the sauce and serve at once in deep dish bowls with freshly grated Parmigiano for those who want it. When you have finished your pasta, serve the ossibushi as a second course with spinaci rifatti (sautéed spinach), which, if you want to be really traditional, you can season at table with a little meat sauce. You'll also want crusty bread both to mop up the drippings in the pasta bowls and to accompany the second course. And a zesty red wine, either a Chianti Classico D'Annata, an unoaked Barbera, or a Valpolicella.

Buon Appetito!



The pasta pictured here is Straccetti Toscani, and is made by the Pastificio Fabbri, an artisan pasta maker in Strada in Chianti.