Nonna Tina is 92 and still making her classic Osso Buco recipe.
It was already summer when Nonna Tina agreed to teach me probably one of the heaviest meals of all time: Òss Bus, as said in the north. There was no way on earth I would miss out on this opportunity as I never fear a good sweat or indigestion. My dear friend Suzy invited me to Milano for what she called a staycation. She spent her work holidays in Milano to make this experience as Milanese as possible. You can find my Milano food guides here and a full street food experience here. So, during a staycation it is only logical to start by cooking with a local Nonna, her Nonna!
Not only is nonna Tina an authentic Bergamasque, she recently turned 92 years old. Nonna Tina was born and raised in Parzanica, Bergamo and has been living in Milano for over 50 years. She also confessed that she has never flown before nor has she left her surroundings. She is more than content with what her eyes have seen in her lifetime thus far. For someone like me who would jump at any opportunity to flee, I really felt her tranquility, and started questioning could less really more? The topic quickly turned into Nonna Tina being eager to cook so let’s get into it.
Determined we jumped right into the recipe and straight to business, however nothing starts without a great Aperitivo with local cold cuts and cheeses, bought fresh from the Sundays farmers market in Sesto San Giovanni. For being a die hard French cheese lover the north of Italy really knows what’s up! Zola and Taleggio are part of my close group now and don’t even get me started on Bergamasque Salami. For nonna Tina it is very important that the Osso Buco must be “Scelta”. This means of the highest quality. She walks determined inside the specialty butcher and demands only the best, only “scelta” which in Italian means choice. Definitely a good tip for shopping for meat in the north. As if the meat was not enough Nonna Tina also cooked literally the freshest Porcini mushrooms as a side and of course to remain on theme and on the “light” side a Risotto alla Milanese. Stating that the way she cooks the meat is light so that there is room for the sides and I am still nodding with gratitude.
Well this is definitely known as a winter comfort but all I can say is let your craving be your desire any day any time!
Look at Nonna Tina I just can’t ahh! Ladies who Aperitivo.
Shopping list for a complete Milanese:
This list is for two people adjust portions to your party
Ingredients for Òss Buss:
- A “scelta” veal shank per person
- ½ cup of white wine
- 400gr Beef broth or Vegetable
- 50 gr of butter
- 50 gr of flour
- Salt and Pepper to taste
*Time to prepare and cook around 45 minutes
For the “Gremolada” this is added during the last step of cooking (optional)
- Parsley chopped
- Garlic 1 clove thinly chopped
- Lemon zest (optional)
For this recipe simply sauté the garlic in olive oil for a few minutes then add the porcini cook for 5 minutes and finely add the parsley and cook until the Porcini are soft.
*Time to prepare and cook around 15 minutes
Risotto Alla Milanese :
- Saffron threads 1 spoon (if possible soak the saffron in just enough water to cover the threads the night before)
- Carnaroli Rice 150g
- Butter 60gr or EVOO for a lactose free Risotto
- Onion 1/2
- Grated Grana Padana 40gr (Optional if you would like this to be lactose free)
- White Wine half 1/4 a cup
- Vegetable Broth 1 liter
- Salt to taste
*Time to prepare and cook around 25 minutes
Procedure for Òss Bus:
- Prepare the veal shank. This step is very very important, we must make a cut on the nerves in order for the meat to not overlap. On the outer sides you can see that the shanks have this extra skin of fat with a few incisions around the end will help prevent the meat from overlapping.
- Coat the veal shank in flour
- Heat the butter in a pan
- Cook the veal on each side for 5 minutes then add the wine. Pro tip for Risotto is to use temperature wine.
- After 5 minutes you can add the beef or vegetable broth cover and cook for about 30-40 minutes or until the meat is tender and ready. The broth must be boiling in order for the cooking temperature of the rice stays uniform with the broth.
- Add the “Gremolada” during the last minutes of cooking (optional)
As you can see it is not intimidating and pretty simple to make this absolute classic! Also smell your way through every step for ecstatic moods.
Risotto Alla Milanese
- Have your vegetable broth of choice warm enough to be added to the Risotto gradually.
- To a sauce pan heat either half of the butter (the rest will be added at the last stages) or about 2 spoons of EVOO and then add the chopped onion. Cook for around 10-15 min until the onion is transparent. Use the broth to avoid the onion from burning and cooking unevenly.
- The most important step to making any risotto is by toasting the rice. This can be done before hand simple in a pan or once the onion has cooked down. My uncle actually gave me a very interesting tip for upgrading the toasting by adding the bone marrow of the veal to the pan to flavour the toasting. In my opinion pretty genius. This part is of course optional but sorry the rice toasting isn’t.
- Add the wine once you have toasted the rice and let the alcohol evaporate completely.
- Now we can start to gradually add the vegetable broth (grains should be covered by broth) and stir the rice gently to bring to life the creaminess we love so much. This is the part where you and your risotto become soulmates. You must not separate and give all the love you have by stirring her with love and attention.
- The cooking time should be around 20 minutes. About 5 minutes before the cooking time is over we can add the saffron and water to the rice. Stir gently for a minute and turn off the heat.
- Now we can add the grated cheese (optional) and the remaining butter or 2 spoons of EVOO. Cover the lid and let it rest for a few minutes.
You can store leftover Risotto for up to 3 days refrigerated in an air tight container.
Time to enjoy or impress a loved one, friends, family, your Nonna or simply impress yourself with this Northern classic. Nonna Tina was such a joy to be around this is her take on this classic. Yes there will always be different recipes and that’s the absolute beauty about going into someones home and cooking together. No experience will ever be the same and I couldn’t be more ecstatic about that. Thank you so much Suzy for lending me your Nonna for the day. If anyone would love to lend me their Nonna for the day you would make my soul spark through every universe! Don’t hesitate because I will come over wherever your Nonna Is <3.
Ciao for Now,
Stefanie
