Osso Bucco is prepared from the bottom portion of the leg. From muscle that constantly moves, it contains little fat but has abundant connective tissue. Best slow cooked.
Blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.