Braising is a gentle, slow cooking techinque in which the food is browned first, then finished by simmering. For best results, keep the temperature low. Around 180 deg F. Let the meat cool in the liquid and is best served below the cooking temperature.
This method is usually for larger cuts of meat with less liquid than stews. The best cuts for braising are:
Beef: Chuck, Blade Roast, Brisket, Short Ribs, Bottom Round Lamb: Shoulder and Shanks