Thank you everyone.... as pasta was the 1st course I did NOT want to do starch. So that's why I asked BUT.... then I found this wonderful wild mushroom polenta recipe SO I changed 1st course to a bay scallop mousse (an old Craig Claiborne recipe I have had since 1982) AND I also served a roasted red swiss chard on the side. It was a WONDERFUL special birthday celebration so thank you everyone!!!
Like Antonia said, you need a vinegary component to cut through the richness. Maybe a giardiniera or a vinegar based slaw. Also a nice big green salad would work. Let us know what you decide and how it works out.
The osso bucco is rather rich so I'd go with wilted beet greens or chard, perhaps scattering some vinegar-tossed yellow beet cubes on them then drizzling with a simple red wine vinaigrette - sort of a warm salad. Use red chard, blanch the stems and quick pickle them, and toss a few little squares on as well. ;o)
I agree with the above (polenta is my fave), but if your first course is pasta, you may want to rethink it, or make a less carb-centric side for osso bucco . Something like cauliflower cous cous, or (another of my faves) parsnip pure.
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