I'm making braised lamb shanks for seven people for tomorrow. My plan is to braise the shanks today and then reheat tomorrow. What would be the best way to reheat? I would prefer to do it in the oven to save some stovetop space. Will it be ok in the oven? And at what temperature and most importantly how long will it take? I'm terrible at timing meals and don't want to have everything ready and to be waiting for the shanks.