One of the biggest changes I just made was covering the pan with parchment paper before sealing it tightly with foil. It seems weird but it makes a big difference.

Here's Fabio's Ossobucco recipe...

My favorite braising liquid is from Tom Valenti's Lambshanks.
You can get away with some fairly cheap fatty cuts of beef for braising. The beef shanks were incredible. Oxtails and Short ribs probably a little to fatty for Mrs. Schlack. I think Brisket is next in line for my braising pan.

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