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April 25, 2024 #Meat #Funding

Ossobuco de Novillo Arvejado (Veal Ossobuco)

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470 (kcal)


90 Minutes


  • 8 units of bone-in steer osso buckets
  • Salt to taste
  • White pepper to taste
  • ½ cup plain flour
  • ½ cup white wine
  • 2 units of garlic cloves
  • Fresh oregano to taste
  • 1.2 liters of water
  • Oil to taste
  • 2 units of medium onions cut in rings
  • 2 units of peeled and sliced carrots
  • ¼ green bell pepper, chopped in strips
  • 1½ cup fresh shelled peas.
  • Step 1 - Season the osso buco meat with salt, white pepper and dredge in flour. Pound with your hands to remove the excess.
  • Step 2 - In a frying pan with hot oil, sear the prey on both sides and quench with white wine. Put everything in a pressure cooker with garlic, oregano and water. Season with a pinch of salt and cook for approximately 35 to 40 minutes. Keep warm and reserve.
  • Step 3 - Separately, heat a pot with a little oil. Add the onion, a clove of garlic, carrot, paprika and fresh oregano. Sweat for a few minutes and add the cooked meat with the filtered broth. Bring to a boil again and cook for 5 minutes. Then add the peas and cook for about 5 more minutes or until cooked.
  • Step 4 - Remove from heat and serve hot.
  • Step 5 - Serve with grained rice, mashed potatoes or pasta with tomato sauce.