arabic rice, but I'm sure you could have a bowl of it with a hunk of bread and be completely satisfied.
It is a very flexible dish, and I honestly don't believe I have ever made it with the same combination of vegetables. It also doesn't really matter which cut of meat you have since a lamb shoulder, shank, chuck roast, or any other cheap bone in cut would really work for braising.
3-4 lbs bone in roast/shoulder meat
1 large onion, peeled and sliced
4-5 carrots, peeled and cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
1 large (28 oz) can whole peeled tomatoes
1 can Chick Peas, drained and rinsed
1 large zucchini, cut into a large dice
salt and pepper
Season meat on all sides with salt and pepper. Heat a large dutch oven over medium heat and add a bit of olive oil and the seasoned meat. Brown meat on both sides, try not to turn or flip the meat too much. Add the onions and celery, stir to combine. Carefully hand crush the tomatoes into the pot. Add a little water (1/2 - 1 cup) if necessary and season with a couple teaspoons of thyme, a bit more salt, and pepper. Bring to a boil and then reduce heat and simmer for about 3 1/2 hours or until meat is tender and pulls away from the bone. Add carrots and simmer for for another 20-30 minutes. Finally add the can of chick peas and the zucchini and simmer until tender, about 10 minutes.
Sometimes I remove the meat and debone it and then reintroduce it to the pot and other times I serve it over rice and let everyone pick the meat off of the bones.
Potatoes, spinach, yellow squash, okra, and eggplant are other tasty additions. We like our veggies barely fork tender, but if you like them more well done simply add them earlier on than I did and let them cook until your liking.