hi,

when slow braising on a stovetop (cuz my silly oven won't
reach/maintain a stable temp below 225F ... ), I'd like to "monitor &
mmanage" the temp.

where in the pot is best to measure the temperature with a digital
probe, and what is the 'right' temperature for a 'slow braise'?

e.g., a 3# veal shank, sitting on top of rutabaga & carrot quarters in
a wine braising liquid, inside a LeCresuet pot.

should the probe be placed:
(a) in the braising liquid?
(b) in the veal shank?
(c) 'suspended' in mid-air in the pot?

and, wherever's best, what are the 'right' temps?

thanks,

richard