I need braising advice.
I want to make this recipe for North African Braised Lamb Shoulder with Harissa
, but I'm confused about cooking times and methods. →
For one thing, I'm unsure whether "Cover with aluminum foil and roast in the middle of the oven for 2 ½ hours. Raise oven temperature to 400ºF,uncover the lamb and baste with the braising juices in the pan for the last half hour of cooking" means that the total cooking time is 2 1/2 hours (2 hours at original temp, 1/2 hour at 400) or 3 hours (2 1/2 hours at original temp, plus half hour at 400).
For another thing, don't these temperatures seem high for braising? Is it because there's no browning ahead of time? Is it because it's really roasting rather than braising? Something else?
(I'm trying to expand my cooking skills to include large pieces of meat, which I'm not very well versed in.)