10 pieces ostrich osso bucco cut approx. 5-8 oz. each from the neck 2 onions, diced 2 carrots, diced 2 branch celery, diced 3 sprigs each fresh thyme 3 sprigs each fresh rosemary 1 bay leaf 5 cloves of garlic, minced 1 & 1/2 qt. red wine 1 gallon brown veal or beef stock 2 qt. chicken stock 2 T. tomato paste 3 tomatoes, diced 5 T. olive oil salt and pepper to taste     Sauté ostrich in olive oil until nicely brown. Add onion, carrot, celery and garlic and continue sautéing until lightly colored. Add herbs, tomatoes, wine and stock. Simmer covered 2 1/2 to 4 hours depending on the size of the osso bucco. Meat should be very tender. Remove meat and set aside. Reduce stock until it has a smooth, thicker consistency. Taste and adjust seasoning. Serve on noodles, rice beans or boiled potatoes.