That's close to how I do osso bucco, yeah: finely diced vegetables that go in at the start and will become part of the sauce, plus more attractive larger chunks

That's close to how I do osso bucco, yeah: finely diced vegetables that go in at the start and will become part of the sauce, plus more attractive larger chunks when there's about 40 minutes left. Soggy fibre is a good thing in these cases because it thickens the sauce and doesn't draw attention away from the meat and the larger veg chunks.