Serves 6 to 8
4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
8 each cloves of garlic, peeled and minced
2 tablespoons fresh rosemary, chopped fine
1 cup good quality dry white wine
2 tablespoons good olive oil
1 large white onion, peeled and diced
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded and diced
3 tablespoons flat parsley, chopped fine
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken broth or chicken stock
Combine the lamb, half of the garlic cloves, rosemary and white wine in a medium bowl. Let marinate for six hours or even overnight in the refrigerator. Drain the meat and pat dry with paper towels (discard the marinade).
Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot and add the onions, the rest of the garlic and salt and pepper to taste.
Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about five minutes. Stir in paprika, roasted peppers, tomatoes, bay leaf, chicken stock 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.
Transfer the stew into a crock pot set to medium low heat. Cover and simmer, stirring occasionally, until meat is very tender, two to two and a half hours. Add parsley, adjust seasonings and serve.
This stew is great over rice or along side mashed potatoes.