I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350° oven for 2 - 2½ hours. Since the loin chops are a lot more tender than the shanks, I'd rather not cook them to death.
So, leaving aside the question of how to get good flavor development and consistency in the braising liquid (which I think I can work around), is there a good braising method for tender cuts of meat? In particular, should I still use the oven or stick to the stove top? And what temperature and duration should I be shooting for? Thanks!