Lamb and Wine Stew

• 2 lbs boneless lamb shoulder, cut into 1 " cubes
• 14 cup extra virgin olive oil
• 2 cloves garlic
• 3 tablespoons fresh rosemary, leaves only
• 2 12 cups montepulciano dabruzzo red wine (or a similiar full flavored robust red wine)
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper

1. Heat the olive oil in a stew pot over medium heat.
2. Add the lamb, the whole cloves of garlic, and rosemary and toss to coat with the oil.
3. Saute for 1 minute and season with salt and pepper.
4. Add the wine and cook, covered, over low heat for up to 2 hours.
5. Add more wine (or water) if the liquid evaporates too much.
6. Serve over soft polenta.

lamb shoulder, extra virgin olive oil, garlic, fresh rosemary, montepulciano dabruzzo red wine, salt, ground black pepper

Taken from www.food.com/recipe/lamb-and-wine-stew-112389 (may not work)