Osso Bucco. Literally "Hole in the Bone" shouldn't really be much more than an inch thick. The idea is to melt the marrow from the bone during the braising. I used Beef Shanks, 1 inch thick. But I also tossed in a few oxtails and short ribs to study the effects of the braising method on several different cuts of meat.
Braised brisket will be rolling up on the menu one day too.

Veal is the only meat I refuse to eat.
Veal is made from fattened male dairy calves. If I could get veal that was humanely treated I would eat it in a heartbeat.

Good coffee, good weed, and time on my hands...