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1
Pour boiling stock over dried anchos.
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2
Soak until soft, about 30 minutes.
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3
Place peppers and liquid in blender or food processor and puree until smooth.
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4
Set aside.
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5
Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
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6
Add onions and cook until softened but not brown, 10 to 12 minutes.
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7
Stir in bell pepper strips and cook for 5 minutes, stirring.
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8
Cover, reduce heat to low, and cook until onions and peppers are very soft, about 15 minutes longer.
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9
Add a tablespoon of water from time to time if skillet looks too dry.
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10
Remove and set aside.
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11
Season lamb with salt.
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12
Dust lamb with flour.
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13
Heat remaining oil in a heavy 5-quart pot or Dutch oven over medium-high heat.
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14
Brown lamb in batches, about 5 minutes per batch.
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15
Remove and set aside.
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16
In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree.
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17
Bring to a boil over medium-high heat, stirring and scraping.
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18
Add onion mixture, stir to mix, and return meat to pot.
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19
Cover, reduce heat to low, and cook until lamb is tender, 1 1/2 to 1 3/4 hours.
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20
Stir often, as the stew tends to stick.
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21
Crush garlic and peppercorns into a paste.
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22
Add vinegar.
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23
Stir paste into stew.
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24
Cook until the flavors blend, 2-3 minutes.
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25
Garnish with minced parsley.
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26
Instead of cooking on the stovetop, you can braise this in a 325 oven, but you may have to add 1/2 cup more liquid.
