Ingredients: 1 bay leaf,1/2 cup chicken broth,3/4 cup dry white wine,2 Tablespoons extra virgin olive oil,1/4 cup chopped fresh parsley,1 sprig fresh rosemary,3 cloves garlic, peeled & crushed,salt & fresh ground pepper to taste,3 1/2 pounds lamb shoulder, cut into 2-inch pieces,1/2 cup good red wine,3 canned roasted red bell peppers, cut into 1/2-inch strips,2 teaspoons sweet paprika,1 large ripe tomato, peeled, seeded & chopped,1 large sweet Vidalia onion, peeled & chopped
Instructions: Combine lamb, 3 of the garlic cloves, rosemary and white wine in a large plastic zip bag. Let marinate in refrigerator for at least 3 hours. Drain and discard marinade. Pat lamb dry with paper towels.,Heat olive oil over medium- high heat in a large heavy, deep skillet with a lid. Brown meat on all sides, about 10 minutes (you may need to do a few batches). Return all meat to the skillet. Add onions, garlic, salt and pepper. Cook, scraping the browned bits on the bottom of the pan, until onions are tender, about 5 minutes. Stir in paprika, peppers, tomatoes, parsley, bay leaf and red wine. Bring to a boil; reduce heat to medium, and simmer until juices reduce and begin to thicken (10 to 15 minutes).,Add chicken broth, cover, reduce heat to low. Let simmer for 2 to 2 1/2 hours, stirring occasionally. Lamb should be very tender. Taste to adjust for seasonings.