• In a bowl mix rosemary, thyme, garlic, and 2 Tbsp olive oil.
• Rub herb mixture all over osso buck and leave to marinate overnight

Next Day...

• Pre-heat oven to 160 degrees
• In pot on high heat add olive oil then osso buco, brown evenly. Then remove and place to one side.
• In the same pot, add onion, celery, carrot, and remaining marinade. Cook until tender and caramelised, then add red wine and cook until almost dry.
• Add tomatoes and tomato paste and then put into oven proof dish with osso buco and add stock to cover bone.
• Place in oven for 4 hours until osso buco is falling off the bone.
• Remove meat, strain liquid and reduce.