You're not throwing out flavor, though. It's the same thing with braises: you generally want two sets of veg, one (very roughly chopped, to make it easy to pull) to braise with, and one (presentation cut) to finish with. After a log cook, vegetable matter is just soggy fiber.
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.
