Before you start

You should estimate 3 ½ h per kilo of meat.
A baking dish or casserole with a tight-fitting lid is necessary for this recipe.

Method

1. Preheat the oven to 140°C/275°F.
2. Peel the garlic cloves and slice them in half lengthwise. Cut small slits in the surface of the lamb with a sharp knife and put a piece of garlic into each slit.
3. Heat the oil in a casserole or roasting pan over medium heat. Brown the lamb thoroughly on each side until golden, about 7-8 min. Add salt and pepper, then remove the lamb from the pan and set aside.
4. Coarsely chop the onion and sauté in the same pan, 4-5 min until translucent and soft. Put the lamb back into the pan, add the rosemary sprigs and wine. Cover and cook in the middle of the oven. Calculate 3 ½ h per kilo of meat. When ready, the meat will fall apart when inserting a fork.
5. Serve.