Well, there's a reason why this one is done on top the stove, as are many Italian meat dishes one might "expect" to see made in an oven. Until fairly recently (after WW II, for sure) most Italian homes did not have ovens. So if they wanted something roasted, they had to take it over to the bakery and get it baked after all the bread was done and the ovens were cooling.
As a result, many (rustic, especially) Italian meat recipes call for cooking in a covered pot on top the stove. As well, many Italians prefer their meat cooked to well done, because that's pretty much how they turned out baked in the bakers oven, and that's what they got used to -- except for grilled meats, of course.
Converting this dish, or any similar ones to oven baking is pretty easy, especially if your pot is oven-safe. Just don't set the oven too high.