Artie Bucco's speciality, osso buco is a crowd-pleaser. These are cross-cut beef shanks that include the most sought after bit of the steer - marrow. Cut down the thickest part of the animal's front and back legs, you get the treat hidden within. To start, there's a band of tissue running around the circumference of the meat. You don't need to take it off, but break it in at least four place around the meat; this prevents the beef from "popping out" when it's cooked - it gives it room to change size. Sear these guys in the stockpot you plan on braising them in and then deglaze with your wine of choice. Get some veggies ready in that goodness and then get your stock of choice. Here's the most important part - stack the shanks flat so that the marrow doesn't fall out during cooking. Let everything simmer for a few hours until the beef is falling away from the bone. Enjoy with many bottles of red wine and served over risotto. This recipe from British meat guru extraordinaire Hugh Fearnley Whittingstall's River Cottage Meat Book is unbeatable. Do yourself a favor and buy the whole cookbook.