Recipe: Osso-buco with mushrooms

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.