Ossobuco is a classic Italian meat dish of braised veal shank. Gremolata, a chopped herb condiment typically made of parsley, lemon zest and garlic, gives the dish the final touch and tastes delicious combined with the bone marrow. Red wines with soft tannins are a real treat with this dish: Pinot Noir, St. Laurent, Zweigelt or a blend of indigenous grape varieties such as Pannobile.
Pairs nicely with
- Zierfandler, Chardonnay
- St. Laurent, Pinot Noir
- Blends made from indigenous varieties