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Heat 2 tsp of the olive oil in a large frying pan over medium-high heat. Cook the osso bucco for about 2 minutes each side or until browned. Transfer to a slow cooker. Reduce heat to medium and add 1 tbs of the remaining oil and the onion. Cook, stirring often, for about 7 minutes or until soft and golden brown. Transfer to a plate.
Heat remaining oil in the pan and add carrot and celery. Cook, stirring occasionally, for 3 minutes or until starting to soften. Stir in garlic and cook for about 30 seconds, then stir in tomato paste and flour. Gradually add 250ml (1 cup) water, stirring and scraping the base of the pan. Stir in stock, soup mix and thyme, and bring to a simmer.
Pour over the meat in the slow cooker and top with onion. Cover and cook on low for 6 hours or high for 3 hours, until meat is very tender. Serve sprinkled with extra thyme, over over mashed potato, pasta or rice.