1 Peel and chop the onions, shallots and carrots into small pieces.
2 Peel and cut the tomatoes into quarters, remove the seeds.
3 Clean the mushrooms and slice them.
4 Heat the oil and butter in a casserole dish.
5 Place the veal shank slices in it, turn them to brown them well and pour in the chopped vegetables.
6 Lower the heat and let everything brown for 4 to 5 minutes.
7 Add the tomato quarters and paste, then the mushrooms.
8 Sprinkle everything with flour, season with salt and pepper, and mix.
9 Add the white wine and broth (or water).
10 Wash the head of garlic and place it whole in the casserole with the bouquet garni.
11 Cover and let simmer over low heat for 1 hour.
12 1/4 hour before the end of cooking, cook the spaghetti as indicated on the package.
13 To serve, pour the spaghetti at the bottom of a serving dish, arrange the osso-buco slices on top. Pour the sauce over, after removing the bouquet garni and head of garlic.
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