Basque Lamb Stew

Bahan-bahan (6 porsi)

• 3½ pounds lamb shoulder, (cut into 2-inch pieces)
• 3 medium garlic cloves, (peeled and crushed)
• 1 sprig fresh rosemary
• ¾ cup dry white wine
• 2 tablespoons extra virgin olive oil
• 1 large sweet Vidalia onion, (peeled and chopped)
• 3 medium garlic cloves, (minced)
• salt and freshly ground pepper, (to taste)
• 2 teaspoons sweet paprika
• 3 whole canned roasted red bell peppers, (cut into ½ inch strips)
• 1 large ripe tomato, (peeled, seeded and chopped)
• ¼ cup chopped fresh parsley
• 1 whole bay leaf
• ½ cup good red wine
• ½ cup chicken broth