1

Combine lamb, 3 of the garlic cloves, rosemary and white wine in a large plastic ziploc. Let marinate in refrigerator for at least 3 hours. Drain and discard marinade. Pat lamb dry with paper towels.

2

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 (10-15 minutes).

3

Add chicken broth, cover, reduce heat to low. Let simmer for 2 to 2½ hours, stirring occasionally. Lamb should be very tender. Taste to adjust for seasonings.