Summarize the following:
Add in the garlic cloves and rosemary, and then let the meat marinate for 2-3 hours. Heat the olive oil in a large, thick-bottomed pan over medium-high heat. Add the meat and cook until browned on each side (about 10 minutes total), adding salt as it cooks. Cook the meat in a single layer, doing one batch at a time. Add the onions to the pan and cook for about 5 minutes, or until the onions are soft and golden brown. Mix in the garlic and cook for an additional minute. Scrape the bottom of the pan occasionally with a wooden spoon. Reduce the heat to medium and simmer, uncovered, for about 15 minutes. Reduce the heat to low and simmer, covered, for 2 to 2 1/2 hours. Meat should be very tender when finished.
Combine the lamb and white wine in a medium-sized bowl. Remove the lamb from the marinade and pat it dry. Transfer the meat to a separate dish and set aside. Add the meat, roasted peppers, tomatoes, bay leaf, parsley, and red wine to the pan and bring the mixture to a boil. Pour in the chicken stock and bring the mixture to a boil again. Serve the stew warm, adding salt and pepper to taste.