Fry all chopped vegies in a pan untill softened, add 1/2 the red wine and bring to a boil. Pour the vegies and wine into a heavy oven dish.
Seal osso bucco in the same pan on both sides until nicely browned then add the garlic, bayleaf and remaining red wine, bring to a boil.
Place osso bucco on top of vegies in the oven dish, pour over the chopped tomatoes and water, cover tightly with tinfoil and bake at 180C for at least 2.5 hours.
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