INGREDIENTS
(for 4 persons)

• 1 Kg of lamb;
• 1 garlic clove;
• few sprigs of rosemary;
• 1 red peperoncino;
• 1 glass of dry white wine;
• extra virgin olive oil;
• salt;
• pepper.

PREPARATION Cut the lamb meat in pieces and place in a container. Add crushed garlic, rosemary, peperoncino, a glass of extra virgin olive oil, salt, pepper and marinate the meat for half an hour.   In a deep pan heat few spoons of olive oil, add to it the marinade liquid, the garlic, the rosemary and the peperoncino. Sauté the garlic, stirring frequently, then add the meat and sauté on high fire, stirring frequently.   Add the wine; continue to cook at low heat for about three hours until the meat comes off the bones.