- 3 1/2 pounds lamb shoulder, cubed
- 1/2 cup white wine
- 8 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 yellow onion, chopped
- 1 jar roasted red peppers, chopped
- 1 large tomato, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup red wine
- 1 cup chicken stock
- Olive oil
- Sweet paprika
- Salt and pepper
In a large bowl combine the lamb, wine, half of the garlic, and the rosemary. Mix well, cover, and refrigerate 2 hours. Afterwards, discard the marinade and pat the lamb dry.
Heat a few tablespoons of olive oil in a large pot and brown the lamb in batches, adding salt and pepper to the meat as you go, and removing when done.
Add the onions and saute about 5 minutes, followed by the garlic, and saute for another few minutes. Stir in the meat, followed by the tomatoes, peppers, parsley, red wine, and a couple tablespoons of paprika.
Bring the entire mix to a boil, then simmer for 15 to 20 minutes, until the liquid has begin to reduce. Add in the chicken stock, return to a boil, then reduce to a simmer and cover until the meat is tender, about 2 hours. Season to taste with salt and pepper.