When the autumn days get shorter and cooler, there’s really nothing I like as much as settling into my kitchen and cranking up the oven for a little braising.  There are so many semi-obscure cuts of meat, many of them inexpensive, that are transformed into fall-apart-on-your-tongue deliciousness with slow cooking in a yummy liquid up to their proverbial armpits, if you see what I mean. Among my favorites are lamb shanks, pot roast, short ribs, brisket…well, the list goes on and on.  Today, however, I’m tackling Osso Buco, an Italian favorite that means, literally, “pierced bone” and refers to the cross-cut bone-in veal shanks that are the meat of choice for this dish.  Because the bone marrow is so collagen rich, it provides a gelatin-like thickening agent during the slow cooking that results in a flavorful, velvety smooth sauce.