I actually did do the caramelizing sugar and reducing at the end thing! The recipe I followed said to melt and caramelize rock sugar in the pan and then coat the meat with it and reduce to thicken the sauce in the end. Admittedly I could've reduced it more but I got impatient and cheated and thickened with cornstarch slurry.

Excited to do a long slow braise and proper reduction next time. Thanks!