the recipe calls for the thing to sit in the oven at 150 celcius for seven hours in a sealed tight dutch oven, promising falling off the bone meat. I put it in too late, though with the intention of lobbing a few hours off the end. 7 hours seemed improbable to me. Now I'm regretting it.
Should I take it out in, say, an hour and a half as if I've roasted it? How long do I have to leave it in for it to start the falling off the bone thing? What if I raised the temp--would it speed things along or just dry it out?
Admitting this was a rather dumb thing to do.