I got my huge ones at Miranda Fair PD they had a couple of varieties and I got the "beef" ones.  When I googled is said "bone with a hole in it" and some recipes called the same use shanks.  I guess nothing is "right" just depends on what you want to call it.

The best soup I ever had was Borsch made by a Russian workmate who used gravy beef cooked slowly for hours as the base for the stock.  Until she told me about it we had only ever fed the dogs with it (I am going back a long way ).   These days with the cost of meat I guess we will all eventually be eating skin bone the lot LOL well thats unless like some around here you access to CRABS  YUMMMY.

Terribly, terribly hard to get veal osso bucco these days as Loose said.  I've seen them once in the past 12 months.  And remember when ox tail used to be very reasonably priced?  I think it must be gold plated or something these days.  Belly pork is another.

Cheers

Seamus