What is the primary cooking method used for osso buco?

The primary cooking method used for osso buco is stewing. This technique involves cooking the meat slowly in a liquid over a longer period, which allows the flavors to develop fully and results in a tender texture. Osso buco typically consists of cross-cut veal shanks, which contain marrow in the bone. Stewing not only helps to break down the tough connective tissues in the meat but also incorporates the flavors from aromatics, vegetables, and broth, creating a rich and savory dish.

Other cooking methods, such as roasting, simmering, or frying, do not provide the same tenderizing effect that stewing does. Roasting generally involves dry heat, which is not suitable for the tough cuts used in osso buco. Simmering, while it involves cooking in liquid, usually is done at a lower temperature for shorter durations, which would not achieve the same depth of flavor or tenderness. Frying focuses on cooking in hot oil, which is not appropriate for this dish since it requires a moist cooking environment to properly break down the meat fibers. Thus, stewing is the method that perfectly aligns with the preparation of osso buco.