3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock

Cooking Direction:

Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

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. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings  Enjoy!!