It's difficult to put an exact time on the cooking for this dish, as oven temperatures can vary; sometimes an extra half an hour may be required depending on the meat itself. The best way to check is by pushing a skewer or small sharp knife into one of the cheeks to see if it feels tender, and also taste the meat. This is a dish that works really well for an overnight slow braise in the oven on a lower temperature. You can cook it in the oven at 176 degrees F for 6 to 8 hours.