- 1.5Kg lamb shoulder, cut into ±50mm pieces
- 6 cloves garlic, crushed and peeled
- 1 sprig fresh rosemary, about 1 tablespoon chopped
- ½ cup dry white wine
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- 2 teaspoons sweet paprika
- 1 can roasted red bell peppers, cut into ±12mm strips (or take 2 large bell peppers, cut in strips and sauté in pan until ready)
- 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
* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.
- 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.
- 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.
- Remove the meat from the pan and add the onions 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.
- 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. Then 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.