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

When the cooking time is about up, set a pot of water to boil; when it does, salt it and cook the pasta. While you are of course free to use any shape you like, I prefer fairly wide flat strips along the lines of pappardelle, which work especially well with this sort of sauce because they have wavy edges that capture the sauce. The other option is tubular forms, such as tortiglioni, ziti, or penne.