Ingredients:

• 3 1/2 pounds 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 tablespoons extra virgin olive oil
• 1 large onion, peeled and chopped
• Salt
• 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