Chambarete is the traditional name in Mexico. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Both braise for hours until the collagen turns to gelatin. Cheek is boneless and silkier; shank gives the broth a marrow bone.
Both are bony, collagen-rich cuts for long simmering. Oxtail is the richer swap in a caldo or a braise, and costs more.
The same cut, the shank. Chambarete con hueso is the cross-cut slice Italians braise as ossobuco, usually from veal; in Mexico it goes into caldo de res.