Bigjim68
Head Chef
I don't know where worsecook lives, but altitude affects simmering temperature. I braise short ribs, veal and lamb shanks often. I make a mirepoix (diced carrots, onions, celery, garlic, herbs) and water or wine for liquid. I try to keep the meat mostly above the vegetable mixture, and therefore steam more than simmer. Richmond is only a few feet above sea level, and a simmer is 210 or so degrees. You need a heavy, heat holding pot as the whole pot should have the same temperature. I would think that time should be adjusted drastically at higher altitudes. Cook bone in and when the meat falls off the bone, it is done.
