Your analysis I think is correct.
Slow roasting is my specialty. I'm fairly new to braising anything but lambshanks. Fact is, I'm not much of a beef fan at all. In slow roasting the idea is to bring the meat up to the 200 degree internal temp as slowly as possible. The same should work with braising and I was kind of skeptical of the 2 hours at 325. But it works with veal shanks...

I don't think you can put it back together and start over once it's cooled. I sliced it very thin(which should have been impossible) and put the slices back in the liquid. I'll put it back in the oven for a couple of hours at 300 degrees tomorrow and eat it on mashed potatoes or an open faced sandwich.





Next time I think I'll let it cook 5-6 hours at 225.

Good coffee, good weed, and time on my hands...