Osso Buco

Osso Buco

Slow-braised veal shanks give deep, savoury, almost gelatinous richness, lifted at the end by a lemon-and-garlic gremolata, so the wine needs acidity to cut the braise and a savoury edge to match it. Tannin and high acid together are the answer. Avoid light, delicate wines.

Pairs Perfectly

A Barolo or Barbaresco, Piedmont, Italy. Nebbiolo's tar-and-rose savouriness and firm acid mirror the slow-cooked depth and slice through the marrow; a Langhe Nebbiolo gives the same character, younger and far cheaper.

Pairs Well

A red Burgundy, France. Earthy, mid-weight Pinot Noir flatters the veal without overwhelming its delicacy.

A Barbera, Piedmont, Italy. The local choice: high acid, modest tannin, and a perfect foil for the richness.

Avoid

Light, delicate whites and reds, which disappear beneath the braise.

Failing That

A Rioja Reserva, Spain.

If All Else Fails

Cotes du Rhone, France.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.