1. Preheat oven to 350°. Season lamb with 1/2 teaspoon kosher salt. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag. Add 6 lamb chunks to bag, seal, and shake well. Place lamb pieces on a large baking sheet, and repeat until all lamb is dredged.
2. Heat 1 tablespoon oil in a large Dutch oven for 2 minutes over high heat, add prosciutto, and brown 2 minutes; remove to baking sheet. Brown lamb in 3 batches in Dutch oven, allowing 2 to 3 minutes per side per batch and adding remaining oil as needed. Remove browned lamb chunks to baking sheet.
3. Add onion and next 4 ingredients, and sauté in drippings 2 minutes. Return lamb, prosciutto, and any loose dredging flour to Dutch oven; add wine, and bring to a boil.
4. Transfer to lower third of oven, cover, and bake at 350° for 2 hours or until lamb is fork-tender. Remove bay leaves, and add more salt and pepper, if desired. Serve over warm, cooked rice.
*For testing purposes, we used Uncle Ben's Converted Original. It tastes a lot like white rice but provides more nutrients.