I don't know what to ask for at the butcher.

marrow = midollo

So I would ask for "delle ossa con midollo"

..Whatcha makin'?

Pot au feu.
Thanks a bunch! I need to get out there and order these.

The problem you will probably have is that most of these bones are left IN the cut of meat called 'osso buco' and so are cut/sliced along with the meat.

I love 'marrow bone' broth/soup and for this I ask for the knee bone (osso del ginocchio).

As my 'mutt' just loves to (try) and get his teeth round these bones (for the gristle) I ask them to saw the bone in half as it's for my 'small dog'. As my butcher knows me there is usually no charge....but in some supermarkets they DO charge for bones (all-be-it not a lot).

BTW - the gristle is a really expensive delicacy in Italy called 'nervetti'. My family serve them like this:
Cooked and sliced very thinly - add thinly sliced onions, lemon juice or vinegar, a little EV oil and chopped parsley and a clove of garlic. This is then served as a starter...Personally I've never liked it, but it IS popular.

It was the featured dish one day at one of my local dives. I am not sold.
I am going to my girl butchers and telling them I want grownup beef marrow bones to pick up Saturday. That shouldn't end up as osso buco, but then turkey shouldn't either.
Ginoccio is often available here because oldtimers need it for making brodo. Even some oldtimers now use dadi. Isn't that sad?
I figure there's got to be some adult shins around somewhere.