Julia Child’s Lamb Stew. I will substitute chicken we don't eat lamb. Quite literally the best thing I've ever made. Served over garlic mashed potatoes, also a Julia child recipe that was the best mashed potatoes I've made.
From SAVEUR Issue In this traditional warming stew from the Emerald Isle, lamb shoulder (Substitute Chuck Roast) is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions.
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.