Chilean Osso Buco with Peas — Osobuco Arvejado with Mashed Potatoes

Versión en Español

Chilean osso buco with peas, or osobuco arvejado, is beef shank seared and braised for an hour with garlic, onion, carrot, red pepper, tomato, vegetable broth, white wine, and bay leaf, finished with green peas and served with creamy mashed potatoes. It takes 30 minutes of preparation and 90 minutes of cooking, and serves 4.

A traditional Chilean lunch, with a rich broth and tender meat around the prized marrow bone, perfect with marraqueta.

How to Make Osso Buco with Peas?

Osso buco needs very little work and produces a rich, gelatinous broth. The shanks are scored, seasoned, seared, braised slowly with vegetables and wine, and finished with peas.

Nutritional Information

Each serving of osso buco with peas and mashed potatoes contains approximately 740 kcal, 42 g of carbohydrates, 34 g of fat (13 g of saturated fat), 56 g of protein, 12 g of sugars, 230 mg of cholesterol, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Osso Buco with Peas Recipe

Preparation: 30 minutes
Cooking: 90 minutes
Servings: 4

Ingredients

Osso buco with peas

• 4 beef osso buco pieces (cross cut shanks)
• 2 carrots, sliced
• 2 cups of green peas
• 2 bay leaves
• 1 cup of vegetable broth
• 1 cup of white wine
• 1 garlic clove, chopped
• 1 tomato, diced
• 1 onion, diced
• ½ red bell pepper, diced
• Sunflower oil
• Fine salt
• Black pepper
• Dried oregano

Mashed potatoes

• 200 ml (¾ cup + 1 tablespoon) of whole milk
• 6 large potatoes
• 1 tablespoon of butter
• Nutmeg
• Salt to taste
• Pepper to taste

Instructions

1. Score the surface of each osso buco piece lightly with a sharp knife so it does not curl while cooking, and season with sea salt, pepper, and oregano. Heat 2 tablespoons of oil in a pot and sear the meat on all sides.

2. Add the garlic, onion, carrot, and red pepper and cook until the onion is translucent. Add the tomato, mix, and pour in the vegetable broth and white wine with the bay leaves. Cook over low heat for 1 hour.
3. Add the peas, season with salt and pepper, and cook 15 to 20 minutes over medium heat. Meanwhile, peel and wash the potatoes, cover with cold salted water, and cook for 25 minutes or until soft. Drain and mash with a potato masher.

4. Add the hot milk, the butter, and a pinch of nutmeg if you like, mix gently with a wooden spoon, and season with salt. Serve the osso buco hot with the mashed potatoes on a wide plate or in a separate clay bowl.

Additional Tips

Dust with flour

Lightly flour the osso buco before searing for a tastier crust and a silkier sauce.

Cook it low and slow

The marrow and collagen give their best flavor and texture over very low heat, covered, for a long time.

Thicken the sauce

If the sauce is thin, remove the meat and reduce it, or stir in a teaspoon of cornstarch mixed with cold water.

Frequently Asked Questions (FAQs)

1. Why sear the meat first?

Searing creates the Maillard reaction, which develops deep flavors and a crust that helps hold in the juices.

2. How do I know it is cooked?

The meat should come off the bone easily with a fork without falling apart, and the marrow should be creamy.

3. What if the sauce is too thin?

Remove the osso buco and reduce the sauce over medium high heat, or add a teaspoon of cornstarch mixed with cold water.

4. How can I use leftovers?

Shred the meat with the sauce and peas to fill empanadas or cannelloni, and use leftover mash for croquettes or a potato omelette.

Vitamins and Minerals

This dish is an excellent source of heme iron, zinc, and B vitamins, especially B12 and B6.

Did You Know?

Osso buco is cut from the lower leg of the cow, and its name is Italian for bone with a hole. In Spain it is also called morcillo or jarrete.

Recommended

• Chilean Osso Buco in Dark Beer Recipe
• Osso Buco Cazuela Recipe
• Chilean Mashed Potatoes Recipe
• Chilean Conger in Beer Recipe