OpenMac wrote:

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?

Yes, in the liquid... if you must...

(b) in the veal shank?
(c) 'suspended' in mid-air in the pot?

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

Don't sweat it, I'd say. Braising is essentially simmering in a sealed
vessel. So, just check if it does barely simmer a few times, that's
all. As long as the food is surrounded by some watery liquid, the
temperature won't exceed boiling, anyway.

If you insist on sweating it, see, for example,
http://www.exploratorium.edu/cooking/icooks/2-1-03article.html.

Victor