I first had Osso Buco in the DR and thought I'd died and gone to heaven so I was determined to make it at home. Veal shanks are very rare here and wickedly expensive so I gave up until I had it made with pork in an Italian restaurant in Park City, Utah, recently. My butcher tells me that pork shanks are pork hocks, skinned, so after I conned DH into skinning them I cooked them in the slow cooker with this recipe, subbed 1/2 water for 1/2 c wine and dared to serve them to guests for my first try. They HAD to have the recipe! It was marvellous and definitely a keeper. Thanks!