Chop the onions, mince the garlic and cut the vegetables into brunoise. Heat the olive oil in a large container that can hold all the osso bucco without overlapping. Season and flour the meat generously. Brown on both sides. Set aside. Put the vegetables in the same cooking container with the tomato paste. Sweat.
Deglaze with white wine. Add 1.3 l of water, the light brown stock, the garlic, the bouquet garni, the basil and the sage. Put the meat back in the cooking container. Bring to a boil. Cover and cook in the oven at 350°C for 1h30. Blanch the brunoise of zests. Add to the surface of the preparation 5 minutes before the end of cooking. Correct the seasoning.