Coat the Marrow Steaks in the seasoned flour. Shake off the excess flour, otherwise it will burn in the pan.
In a large Dutch Oven, heat 2 tablespoon oil over a medium-high heat. Brown the Marrow Steaks until golden, and transfer to a platter. If your using a crock pot, the steaks can be seared in a heavy frying pan before you put them in the crock pot.
Lower the heat to medium. With the rest of the olive oil, add the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is soft but not brown.
Add tomato paste to the vegetables and cook for another minute or so. Then add wine, stock, and bay leaves to the pot.
Put the Marrow Steaks into the pot and add enough Beef Stock to cover the meat.
Bring the pot to a simmer. You can leave it on the stove top at a simmer, but I prefer to put it in a 225° oven. Start checking it after about 2 hours. It is done when the meat easily pulls off the bone.
Once the meat is perfectly tender, use a strainer to separate the meat and veggies from the sauce. Put the sauce back in the pot and boil it until it is your desired thickness. You can add a few pats of butter to finish it.
Serve the meat and veggies over a bed of polenta or mashed potatoes and smothered with that incredibly rich sauce you made.
Pro Tip: While the Osso Buco is delicious as is, you can up you Fancy Game by adding a little Gremolata over the top. Gremolata is just 3/4 cup finely chopped Parsley, 3 cloves of minced garlic and 2 TBS lemon zest.