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1
Cut lamb and chicken livers into 1 1/2-inch chunks, and place in a glass, stainless steel or other nonreactive bowl.
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2
Add garlic, bay leaves, paprika, 1/4 cup wine, 2 tablespoons olive oil, 2 teaspoons salt and 1/2 teaspoon white pepper.
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3
Mix well.
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4
Cover and refrigerate at least 2 hours, preferably overnight.
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5
When ready to cook, heat remaining 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
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6
When oil shimmers, add bones and sear until well-browned, 7 to 10 minutes.
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7
Transfer to a plate.
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8
If pan is dry, add a bit more oil.
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9
Working in batches, add lamb mixture and sear, turning occasionally, until edged with brown, 6 to 8 minutes.
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10
Transfer to a plate.
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11
Lower heat to medium, add onion and saute until limp, about 10 minutes.
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12
Add lamb and any juices, the bones, remaining 1 1/4 cups wine, beef stock and parsley.
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13
Bring to a boil, reduce heat to low and cover.
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14
Simmer, stirring occasionally, until lamb is tender, about 1 1/2 hours; if liquid level becomes low, add water as needed.
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15
Season with salt and pepper.
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16
Remove and discard bones and bay leaves.
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17
If a smooth sauce is desired, transfer lamb to a bowl, cover and keep warm.
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18
Strain and discard solids from liquid.
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19
To serve, spoon stew into shallow bowls.
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20
If desired, accompany with boiled peeled red potatoes or long grain white rice drizzled with olive oil and sprinkled generously with minced parsley.
