Place the osso buco pieces in a large pot. Season with salt, pepper, and cumin, then sear in olive oil until browned. Once browned, remove the meat and set aside. In the same pot, add the vegetables.

In the oil left from the osso buco, sauté all the vegetables, including the red chili paste, and add a little more salt. Cook until the vegetables are golden.

When the vegetables are tender and lightly browned, add the red wine, bay leaves, and thyme.

Return the meat to the pot and add about 6 1/3 cups water (1.5 liters). Bring to a boil, then simmer over medium heat for about 2 hours (or 40 minutes if using a pressure cooker). When the meat is tender, remove it along with the bay leaves. Blend all the vegetables with the broth until smooth, adjust seasoning, and return the meat to the sauce.

Serve with white rice and mashed yellow potatoes.