Place a large pot on high heat and add one tablespoon of olive oil.
Fry the lamb shoulder in the hot pan and brown it well on all sides.
Once browned, remove the lamb and set aside.
Next, add the remaining olive oil and onion, then cook for ten minutes to soften.
Stir in the garlic, paprika, and tomato paste, allowing everything to cook for one minute until fragrant.
Return the browned lamb to the pot then add the red wine, stock, bay leaf, carrot, potato, salt and black pepper.
Bring the spezzatino to a boil and cover with a lid, reducing the heat to low. Allow it to simmer for at least one hour.
Before serving, remove the bay leaf and stir in the peas, allowing them to cook for five minutes.
Serve the lamb and pea spezzatino garnished with parsley and a side of polenta or crusty bread.