1.6 Kg lamb shoulder (cut into 2 inch pieces)
6 cloves garlic (crushed and peeled)
1 sprig fresh rosemary (about 1 tablespoon chopped)
2 tablespoons extra virgin olive oil
1 onion (large, peeled and chopped)
2 teaspoons sweet paprika
10 ounces roasted red bell peppers (cut into 1/2 inch strips)
1 tomato (large ripe, peeled, seeded, and chopped)
2 tablespoons fresh parsley (chopped)
1 bay leaf
2 cups chicken stock
freshly ground black pepper
Marinate lamb with garlic, rosemary:
Combine the lamb, half of the garlic cloves, rosemary, 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.
Brown the lamb:
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.
Sauté onions and garlic:
Remove the meat from the pan and add the chopped onion 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 meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, half chicken stock, bring to simmer:
Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and half chicken stock. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.
Add rest of chicken stock, simmer:
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.