Since I love the flavor of charcoal-grilled meats, I like to start braised dishes by grilling the meat rather than browning it in a pan. You get a nice, smoky flavor that way, plus it's faster because you have all of that grill surface to work with rather than just the bottom of your rondeau. One dish that particularly comes to mind is lamb shanks with white beans. I brown the lamb on the grill and meanwhile sweat a mirepoix in the pot (I often substitute fennel for celery), then I add the shanks along with some rosemary, whole garlic cloves and chicken stock. When the meat is done, I pull the shanks out and add the beans. Once the beans are soft, I stir in some diced tomato. I reheat the lamb to order in the beans and top with gremolata.