In a large pan, cook together bones, ossobuco, bay leaf, celery, leek, and fresh oregano with water. Boil at moderate heat for 1 ½ hour. Strain. Set broth aside.
Heat oil in a frying pan and cook onion until translucent. Add peppers and allspice, dried oregano, green lima beans, and 3 tablespoons of stock. Bring to a boil for 5 minutes. Add rest of stock, carrots, and boil for 1 ½ hour, covered, at low heat. Correct seasoning 15 minutes before serving and add cheese and white vinegar.
Brown beef in a frying pan with oil. Place a tablespoon of fried beef and white rice on each soup bowl and pour soup on top.