Mix paprika, all spice, salt, and pepper together. Season each side of the lamb.
Heat oil in a pan on high. Sear each side of the seasoned lamb for 30 seconds.
Reduce heat to low, add wine and coffee beans. Cover and cook for approximately 2 hours or until able to pull apart with a fork.
Remove the polenta from the fridge. Use a biscuit cutter to cut 2-2 ½” circles (as many as possible). Set aside.
Thinly slice onion in rounds or semi-circles (if it’s a larger spring onion).
Once lamb is done, remove coffee beans as much as possible. Use two forks to shred lamb.
Top each polenta disc with about a tbs of lamb and a sprinkle of onion.