If you're making a soup, or any food with a liquid that will be simmered for an hour or more, then a nice, marrow-y bone will be a great addition to the recipe. Put it in for the simmer and then take it out before serving. If you want a more smoky, deep flavor, roast the bone in the oven until it turns a light brown all over. What's best is, if you shop at a place with a real butcher, ask them for the bone, they'll give you a few pounds for free (these bones are just waste to them). Using soup bones increases the flavor in soups and, when you're cooking with boneless meats (especially with red meats that come from cuts with no bones), adds deep flavor while not removing the convenience of using a boneless meat.