To marinate the lamb, first dice the onion and smash the garlic. Gather the bay leaves and paprika.
Using a large Dutch oven, place 2 cloves of garlic and 2 bay leaves on the bottom of the pot and sprinkle with about 1/3 of the onion. Set half of the lamb shoulder chops into the pot, making sure the layer is somewhat snug. Season generously with salt, freshly cracked pepper, and half of the paprika. Add a bit more garlic and bay leaves, and another 1/3 of the onion. Place the remaining chops on top and season again with salt, pepper and the remaining paprika. To finish, pour in red wine to cover, pushing the chops down into the liquid if needed.
Cover and let marinate for 3 to 4 hours.
- 1 large onion
- 6 cloves garlic
- 6 bay leaves
- 2 tsp sweet paprika
- 6 lamb shoulder chops (1 1/2" -inches thick)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 cups (1.5 L) full-bodied red wine