Generally this was very good. I cooked it in a pressure cooker for an hour to save time, then reduced the braising liquid and finished it in the oven per the last stage of the recipe. Only caution is to watch the seasoning. Despite liberally salting the meat before browning, salting the onions while sauteing, and salting the braising liquid after de-glazing, the finished product was a bit under-seasoned. I would also prefer a bit more "bite" or heat and might add additional chili powder or chipotle puree to the liquid next time. But overall this was excellent and everyone in the family went back for seconds (or thirds!)