Currently cooking at 8AM, a large lamb breast, browning in the Dutch
oven. I'll probably splash on some balsamic vinegar once almost done
and let it caramelise.

Next I'll remove the breast and brown some large diced potatoes, some
carrots, onion, garlic, leek and capsicum (I have a few veggies that
need using, not quite my usual combination.) Back in with the breast,
plus some celery, frozen peas, fresh thyme and chicken stock.
Tasmanian pepper berries and salt... maybe some lemon zest. Then let
it slow cook all day on the fire.

Sort of a braise I suppose you could call it.