Traditional osso buco is sliced shank, but I don't have a good meat saw so I saved some whole shanks from a deer, browned them in the Dutch oven, then pulled them out and sauteed some onion, celery, carrot, and garlic. Then I put the shanks back in along with some red wine and stock to cover. I transferred the whole thing to the Crock-Pot the next morning and let it cook all day. When I got home I pulled the meat out and shredded it, transferred the veggies and liquid to a pot, pureed it and boiled it down to become the sauce on top of the meat. The brussel sprouts are pan roasted and then served with barley risotto. One of the busier meals I've made in a while, but it was so good. I won't ever again shave the meat off those bones and add it to the grind pile.