OSSOBUCO WITH RISOTTO
The world-famous "Ossobuco" (which literally means ‘hollow bone’) is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it’s accompanied by a "Risotto alla Milanese", a classic italian creamy risotto flavored with saffron (which gives it a beautiful gold color) and beef marrow.
Bonarda goes very well with this dish, but it also pair well with a Chianti Classico. Either way, it should be a well-balanced wine with a good fruit-acid ratio – nothing too heavy since the veal and risotto are quite rich.