Dredge washed and dried Osso Buco in the seasoned flour.

Heat 2 tbsp. butter and 1 tbsp. oil in a large pot.

Add the Osso Buco and brown on both sides.

Remove and set aside.

Add remaining butter and oil to the pot and then add onions, celery (including leaves) and carrots, season and add some Vegeta (or Aromix or Aromat), and bay leaf and fry till glossy, then remove.

Add the potatoes and the remainder of all the vegetables, beans and grated tomato and the thyme, garlic and chili flakes.

Cook on high for 2 minutes with a 1 cup of water.

Return the Osso Buco and the onions, carrots, and celery.

Sprinkle soup powder over. Stir to combine.

Add all water and stock. Add mixed herbs.

Simmer on medium/low for 4 hours. Adjust seasoning.

Add chopped parsley.

On day two, I added the canned beans and more boiling water (not that it was necessary because there was plenty left to freeze).