Osso Bucco is one of those dishes that I won't order when I'm out. It's better made at home and served when ready. I wish you would have gotten an answer to your question yesterday, I know I wasn't on the computer all night.
When I cook braised meats flipping or not isn't that noteworthy to me. If it seems like there's a large difference in doneness between the two sides of the meat then I'll flip. If they seem to be cooking near the same I'll leave it as is and just splash a little liquid on the top.
I can't tell you if this is "correct" or not. But it has worked just fine in many a braised dishes /img/vbsmilies/smilies/biggrin.gif