Braising in the BGE

CampCook

I have always loved braised entrees. Things like lamb shanks, beef cheeks and pork hocks are incredibly flavorful but must be reduced to tenderness with very slow cooking. It seems to me there is an intersection between braising and slow cooking on the BGE. My approach is simply cooking in an open dutch oven inside the BGE. I am interested if there is some better approach out there. Ideas??
Dave

Sundown

CampCook,[p]We use our Dutch oven to braise lamb shanks and pot roast all the time. Can't miss just use the same procedure you would use in the house in your oven. Merry Christmas