> Braising isn't done in an oven with a lower temp than that. What recipe
> calls for temps below 225? If you have a recipe like that, ditch it.
>
> Get a decent cookbook and read about braising. Forget measuring temps,
> forget precision here. This is one of the most forgiving methods of
> cooking.
>
> Pastorio


you've apparently never had a whole beef shank slow-braised over a
low-simmer for 6-8 hours ... to each his own.