Oven Stew of Lamb

Ingredients

• 2 large bay leaves 
• 2.5 cups cooking wine dry red such as Merlot
• 0.5 cup flour all-purpose
• 8 large garlic cloves peeled
• 0.1 teaspoon ground cloves 
• 1.5 tablespoons ground paprika 
• 1 teaspoon ground pepper black to taste
• 2.5 teaspoons kosher salt 
• 3.5 pounds leg of lamb boneless trimmed cut into 1-inch chunks
• 3 tablespoons olive oil 
• 3.5 ounce pancetta diced finely
• 4 large bell peppers red seeded sliced into 2-inch pieces
• 2 cups converted rice cooked
• 2  onions yellow cut into eighths

Equipment

• baking sheet
• oven
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 35
2. Season lamb with 1/2 teaspoon kosher salt.
3. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag.
4. Add 6 lamb chunks to bag, seal, and shake well.
5. Place lamb pieces on a large baking sheet, and repeat until all lamb is dredged.
6. Heat 1 tablespoon oil in a large Dutch oven for 2 minutes over high heat, add prosciutto, and brown 2 minutes; remove to baking sheet. Brown lamb in 3 batches in Dutch oven, allowing 2 to 3 minutes per side per batch and adding remaining oil as needed.
7. Remove browned lamb chunks to baking sheet.
8. Add onion and next 4 ingredients, and saut in drippings 2 minutes. Return lamb, prosciutto, and any loose dredging flour to Dutch oven; add wine, and bring to a boil.
9. Transfer to lower third of oven, cover, and bake at 350 for 2 hours or until lamb is fork-tender.
10. Remove bay leaves, and add more salt and pepper, if desired.
11. Serve over warm, cooked rice.
12. *For testing purposes, we used Uncle Ben's Converted Original. It tastes a lot like white rice but provides more nutrients.