To begin, pat the lamb pieces dry with kitchen paper. Season generously with salt and pepper, ensuring all sides are coated. This initial seasoning helps lock in flavour. Transition to browning the meat.

Heat olive oil in a large heavy based pot over medium to high heat. Sear the lamb in batches until golden on all sides, about 4–5 minutes per batch. Avoid overcrowding to maintain a good sear. Set aside and move to softening the onions.

Lower the heat slightly and add onions to the pot, cooking until soft and lightly caramelised, about 8 minutes. Add garlic and stir for 1 minute until fragrant. Proceed to seasoning with paprika.

Sprinkle sweet paprika over the onions and stir to coat evenly. Add bay leaves, letting the heat release their oils. This step builds the aromatic base of the stew. Move on to deglazing.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until the alcohol has evaporated. Transition to adding stock and tomato paste.

Return the lamb to the pot. Stir in tomato paste and pour in stock until the meat is just covered. Add rosemary sprigs. Bring to a gentle simmer, then cover. Move to the slow cooking stage.

Simmer over low heat for 1 hour, occasionally skimming off excess fat. This slow process allows the lamb to absorb the flavours and become tender. Transition to adding vegetables.

After 1 hour, add the carrots and potatoes. Stir gently, cover again, and cook for a further 35–40 minutes until the vegetables and lamb are fully tender. Proceed to the finishing touches.

Taste the stew and adjust salt and pepper as needed. Remove bay leaves and rosemary before serving. Move to plating.

Ladle the stew into warm bowls, sprinkle with fresh parsley, and serve with crusty bread for soaking up the sauce. Presentation tip: arrange the lamb and vegetables attractively for a rustic, inviting look.