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1
In a small bowl, mix the paprika with the salt and black pepper.
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2
Rub the lamb all over with the spice mixture and let stand at room temperature for at least 2 hours or up to 4 hours.
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3
Meanwhile, in a large enameled cast-iron casserole, heat the olive oil until shimmering.
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4
Add the onion, carrots and garlic and cook over moderately high heat, stirring occasionally, until starting to brown, 3 to 5 minutes.
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5
Add the chopped tomatoes and cook, stirring occasionally, until starting to soften, about 5 minutes.
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6
Add the red wine and bring to a boil, then simmer over moderately high heat until it is reduced by half, about 5 minutes.
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7
Remove the casserole from the heat and add the stock, parsley, thyme and bay leaves; let cool completely.
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8
Add the lamb meat side down in the brine.
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9
Cover and refrigerate overnight.
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10
Bring the lamb and brine to room temperature before proceeding.
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11
Preheat the oven to 350.
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12
Bring the lamb and brine to a simmer over moderate heat.
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13
Cover and braise in the oven for about 3 hours, until very tender.
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14
Transfer the lamb to a carving board, tent with foil and let rest for 20 minutes.
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15
Discard the bones and any visible fat and cut the meat into 8 pieces.
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16
Spoon off all the fat from the braising liquid and discard the herbs.
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17
Transfer the braising liquid and vegetables to a blender and puree until smooth.
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18
Return the sauce to the casserole and boil until slightly thickened, about 5 minutes.
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19
Season the sauce with salt and black pepper.
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20
Add the meat and turn to coat.
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21
Cook over moderately low heat just until warmed through.
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22
Serve the lamb and sauce over saffron rice, passing the mint pistou and pickled peaches at the table.
