Hello, according to our resident chef, you can absolutely cook this on the stove. Just make sure that the pot you’re using has a tight-fitting lid and that you keep a closer eye on it than you would if it were cooking in the oven. Keep the heat low enough to ensure a slow, consistent simmer (without any rapid bubbling), and you might find you need to top up with water a bit more often to avoid it reducing too much or drying out. The cooking time should roughly stay the same but start checking how tender the meat is after 3 hours. Happy Cooking! Annzra, TASTE Digital Editor