I was recently reading a recipe from Dan Barber for Braised Lamb Neck that called for an hour and a half braise at 350F. This sticks out to me because I am used to braising at a lower temp (250-275) for longer times (at least 4+ hours). Does anyone have an explanation for this? Is it the cut of meat? Does the gelatin in the meat have a chance to "melt" during this short braise?
Any explanation regarding this technique would be great.