3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary, about 1 tablespoon chopped
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
2 teaspoons sweet paprika
1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup dry, full-bodied red wine
1 cup chicken stock*
Freshly ground black pepper
1 Marinate lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
2 Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.
3 Sauté onions and garlic: Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.
4 Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, red wine, bring to simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.
5 Add chicken stock, simmer: Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.
Serve with rustic bread.