For Christmas eve dinner I made osso buccu, (it's important to pronounce this in your best Spicolli from Ridgemont High accent) Awesso Bewcco, Dude. I followed Marcella most of the way, supplemented w/ a Gourmet recipe. White wine and chicken broth, and no cheese cloth for the bouquet garni so just put herbs in loose, made the gremolata bc the woman who sold me the veal shanks said it is the best part and adds freshness etc. Marcella doesn't bother w the gremolata but she puts lemon zest in the bouqet garni. I agree w the woman who sold the veal shanks. Everyone seems to agree that the veal has to be in a single layer with the liquid only half way up the sides of the shanks. I did that and I only had a cheap pot that would accommodate all those shanks, but cheap seemed to work fine for this. Marcella says shanks should be cut no more than 1 1/2 inches thick. I went with 2 inches and they were perfectly well cooked. Served it w risotto Milanese. I am not a saffron fan, but used slightly less than called for and it was delicious and all that stirring is a good activity for company.
Now between the osso bucco and the risotto there is lots of home made chicken stock and then the veal which is rich rich rich, so the whole thing was delicious but not something you necessarily want to eat very often. I make a similar dish with turkey thighs and prefer it. Use the veal if you want to show off.