Jumping in late, I nevertheless have many opinions

I agree with Cwdjrx that the quality of veal can make a big difference.
Milk fed veal vs. "almost beef" can influence the choice. My default
choice for veal is usually white, unless I know either the veal is NOT
delicate or the sauce requires red.

There are 2 main styles of osso buco prevalent in America. Probably the
more common (and probably what Dimitri had) involves a rather dense
tomato sauce. The other style (osso buco bianco) is more what Mike &
Tom are talking about- braised in white wine and broth, with gremolata
(parsley, garlic and lemon peel).
Betsy made a variation of the latter, osso buco Trieste (adds garlic
and anchovies), last week. "Proper" match would have been a Northern
Italian white, but went well with a white from Campania, the Feudi di
San Gregorio Falanghina.