Fratelli Perata Winery Recipe Lamb with Fresh Red Peppers

Ingredients

• 5 tbsp extra-virgin olive oil
• 3 large onions, finely chopped
• 2 medium-size fleshy red bell peppers, cored, seeded, and cut into strips
• 2 1/2 lbs boned and chunked lamb shoulder, about 1 1/2 inch chunks
• All-purpose flour, for dusting the lamb
• 1/2 cup dry white wine
• 1 cup chicken stock
• 3/4 cup chopped canned tomatoes, with 1/4 of the juice
• 1 tsp smoky paprika