Lamb in White Wine

Put the meat into a wide, shallow pan with 6 cloves of the garlic, 2 rosemary sprigs and 3 bay leaves and cook over gentle heat until the meat has given off all its juices. Remove the lamb from the pan and discard the flavorings. Wash the pan.

In the clean pan, combine the oil, parsley, carrot, onion, celery and the remaining garlic, rosemary and bay leaves. Cook until well browned. Add the lamb and cook for 40 minutes, until tender, turning the meat from time to time and adding the white wine little by little. Serve hot with a green salad or baked potatoes.