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I would just go with what you have and not worry. But to give you an idea of what the braising technique really is, here you go.
Typically, it’s a fairly shallow pot with a good lid to keep in the heat, and the lid actually has tiny points sticking down like stalagtites (or is it stalagmites?). What happens during braising is that the water from the dish evaporates into steam and begins to collect on the roof of the lid. The little points allow the water to drip down back down onto the food keeping the top of your meat dish moist throughout cooking.
Yes. I used this exact pot to braise my short ribs until I got a beautiful cast iron Dutch oven as a gift. They will be delicious.