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Anise-Scented Lamb Osso Buco

Harvey Steiman
Issue: September 30, 2010

If the rules say red wine with meat, why does sommelier François Chartier, author of a revelatory new book on matching food and wine, suggest Sauvignon Blanc with rich, long-cooked lamb shanks? It's the seasoning, which centers upon anise aromatics.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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