Matching wine with food

[carsonjane]

Hi, Once again you have given me much information to think about. I've decided to go with the Pinot Grigio to cook with and since I live in California I may try one of the wineries located here. To drink with the meal I can only pick the Merlot since I have much to learn about this wine and it can only be the Italian Merlot.

Wineguruchgo, is your book still in print? I would be interested in reading it.

The recipe for the Osso Buco that I want to fix follows:

OSSO BUCO
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank)
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2 inch cubes
1 small carrot, diced into 1/2 inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.