As you shop, look at chuck eye and know it will behave like short ribs; expect shoulder and shin to perform the same. If it’s economical, gather an assortment of odd cuts from the same species: I have been served from a deep, delicious pot of braised lamb that included lamb ribs, a rich lamb shank, and pieces of shoulder roast. If the responsibly raised meat you find is sold frozen, buy it. Opinions differ, but I think that frozen meat is fine. Tough cuts freeze especially well.
