Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        lamb shoulder
   1      cup           red wine
   1      tablespoon    chopped fresh rosemary
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   extra-virgin olive oil
   2                    spanish onions -- chopped 1/4" dice
   6                    garlic cloves -- thinly sliced
   2                    chiles choriceros -- stemmed, seeded,
                        and cut 1/2" wide strips
                        (you may substitute ancho chiles)
   4                    pimentos -- cut 1/2" strips
   1      tablespoon    paprika fuerte -- (hot paprika from
                        -- spain)
   1      cup           chopped fresh tomatoes
   1 1/2  cups          dry red wine

Preparation:

Cut lamb into 1-inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand at least six hours, covered and refrigerated. Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper. In a 14-inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A32)