It sounds like braising anything would work great for you - especially with the cold weather we're having. One thing I love is Champvallon, which is basically braised lamb with potatoes.
Brown 1" squares of lamb meat (stew or leg) in a pan, set aside on a plate.
Thrown 1 large chopped onion and 2 sliced garlic cloves in the pan with the lamb drippings and brown that a bit.
Once the onions are starting to brown add 1/2 cup white wine and 2-3 cups chicken stock, scrape the bottom of the pan as it start to boil.
Put the browned lamb back into the pan and add more chicken stock to just barely cover (if needed). Add chopped fresh thyme, S+P, and a bay leaf.
Put in a 220 degree oven for 1-2 hours.
Peel and slice 2 large Russet potatoes into 1/4" slices.
Line a baking dish/pan with the potatoes, pour the lamb/stock/onion on top. Put a layer of potatoes on top of that.
Put into a 375 degree oven for at least an hour, baste the top potatoes with the juices if they aren't covered, or just add more chicken stock so they do cover them.
That's it! That and a good baguette make a great cold weather meal.