Brown the Lamb:

In a large pot or Dutch oven, heat a generous amount of olive oil. Season the lamb pieces with salt and pepper, then brown them over medium-high heat. Remove the lamb and set aside.

Sauté Vegetables:

In the same pot, reduce the heat to medium. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.

Deglaze and Simmer:

Add the white wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before adding the tomatoes, paprika, bay leaf, and thyme.

Cook the Stew:

Return the lamb to the pot. Add the stock and saffron if using. Bring to a simmer, then cover and cook for about 1.5 to 2 hours, or until the lamb is very tender.

Add Potatoes:

Add the potatoes to the stew in the last 40 minutes of cooking, ensuring they are submerged in the liquid so they cook thoroughly.

Finish and Serve:

Adjust seasoning with salt and pepper. The stew should be hearty and slightly thick. Serve hot, garnished with fresh chopped parsley if desired.