Basque Lamb Stew

We used this recipe and only modified slightly.  I put in about a half a  fresh, unroasted bell pepper since it was needing used up.  I left out the parsley as well.

1)   Marinate the lamb with garlic, rosemary, white wine:

Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.

2)   Drain the meat:

Discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

3)   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.

4)   Sauté the 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.

5)   Return the meat to pan, add paprika,peppers, tomatoes, parsley, bay leaf, red wine, and simmer:

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.

6)  Add 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.

Serve with rustic bread