I would like to make a recipe for Osso Bucco which is "authentic". I've
looked through a lot of cookbooks and I saw at least three cooking
styles:

1. in one heavy pan (or dutch oven), saute veggies then brown the
meat;
2. in one heavy pan, brown the meat then saute the veggies;
3. in two pans, separately brown the meat, saute the veggies, and then

add the meat to the veggies.

What method do you use? Do you think one method more authentic than the
others?

In a general way, this opens up the question of what exactly is
authentic?
Is it defined by adherance to similar ingredients? Too cooking style
also?
As a starter for debate, French Onion soup is often cooked with water
or
chicken stock in France, but in America it's almost always chicken or
beef (or veal) stock.

Meryl