Osso Buco is usually cooked by braising with wine and stock. This is one of Suzanne's favorite cuts of meat because the marrow bone inside the shank slowly makes an excellent and thick gravy while the meat is cooking. It's divine.
Here is Molly Steven's recipe for Osso Buco. It calls for veal shanks (which we also have at times), but beef shanks will work mighty fine, too. All About Braising is Suzanne's all-time favorite cookbook, and it is totally worth the investment, but if this recipe gives you a taste for it, it'll be worth it. You're welcome in advance.
Each unit of Osso Buco you order will total 1-1.5lbs and may contain one piece or two. Traditionally this would be served in a large pot with varying sized pieces, as the bovine shank, from where this cut originates, is not uniformly sized down the leg. Fear not, every part is delicious, and the more bone in your pot the richer your life. You're going to have to trust us on this one.