Step 1 – Season the osso buco meat with salt and white pepper. Toss in flour, then tap to remove the excess flour.
Step 2 – In a pan with hot oil, seal the meat on both sides and then reduce the heat using white wine. Place in a pressure cooker with garlic, oregano and water. Season with a pinch of salt and cook for 35 to 40 minutes. Keep warm.
Step 3 – Heat a small amount of oil in a separate pot. Add the onion, one garlic clove, the carrot, bell pepper and fresh oregano and sweat for a few minutes. Add the cooked meat with the filtered broth. Bring to a boil and cook for 5 minutes. Add the peas and cook for 5 minutes more or until the peas are cooked.
Step 4 – Remove from heat and serve hot.
Step 5 – Serve with rice, mashed potatoes or pasta with tomato sauce.