Put ham shanks into a large saucepot; cover with 2 to 3 quarts water. Add 1 of the bay leaves, 1 of the minced garlic cloves, and the allspice. Bring to a boil, lower heat and simmer for 35 to 40 minutes; skim. In a saucepan, heat the olive oil; add ,the remaining bay leaf, the remaining 3 minced garlic cloves, the paprika, onions, celery, and carrots; fry until softened and lightly brown. Add to the ham shanks with the vinegar, potatoes, and lentils. Bring to a boil, lower heat, and simmer for 35 minutes. Remove ham shanks and cut meat from bone; return meat to the stew. Stir in red pepper and parsley. Serve hot over rice. Makes 8 servings.