Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut shank.
This cut is best when braised: Braising is a cooking technique that involves two types of cooking; dry heat and wet heat. When braising anything, especially meat, you begin by frying it over very high heat in order to sear the surface. The meat is then placed in a stew pot or casserole where liquid is added to cover most of it and it cooks on low heat for a long period of time. This cut has the delicious/nutritious marrow!!