Ossobuco with Creamy Polenta
Ossobuco slow-cooked for 8 hours, served with creamy polenta and finished with its own braising sauce.
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About the dish
Ossobuco slow-cooked for 8 hours, until the meat nearly falls off the bone. Served over creamy polenta and finished with its own braising sauce, reduced and full-bodied.
A classic that asks for time and low heat. Signature cooking in Cambuí, Campinas, for a decade.
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The kitchen suggests.
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