The Modern Nonna

1 In a big pot on the stove add the olive oil or any oil of choice. Let it heat up on medium-high heat. Add in the meat and sear it for a few minutes on each side or until golden. If you're not using meat, skip this step and proceed to the next. 
9 If the meat feels stuck to the bottom of the pot that means it's NOT ready to be flipped over so be patient and listen to what it's trying to tell you :). Once the meat has browned on both sides, remove it from the pot and set aside. We like to discard a little bit of the extra oil from the pot but you don't have to. 
8 Reduce the heat to medium-low, add the onions and garlic. Sauté for a minute until translucent. Stir in the tomato paste and cook off that raw taste for about a minute. Add in the tomato sauce and water. 
7 How much water you add will be up to you as it will depend on how thick you like your sauce. We like to add a big jar of sauce and a jar and a quarter of water. 
6 Add salt to taste. Don't add too much as it's easier to taste and adjust later. Let the sauce come to a boil and add in the veal shanks back in. 
5 Optionally, we like to add a few whole jalapenos (and no they won't make the sauce spicy) and one Parmigiano Reggiano cheese rind. If you don't have a rind, simply skip this step. 
4 Reduce the heat to LOW and cover it with a lid leaving a small opening for the steam to escape. Let the sauce cook and thicken for 2 hours. 
3 You can remove the rind after an hour if you don't want it to melt into the sauce. The rind is added for extra flavor but not needed. 
2 After two hours the sauce should be thick and the meat falling off the bone. The meat should be fork tender. Enjoy on top of pasta, with a fresh baguette or use for any other recipe if you make it plain!