The famous Montepulciano d'Abruzzo wine (not to be confused with the Tuscan town of Montepulciano and its Vino Nobile) is a robust red that is perfect for stewing a flavorful meat like lamb.

• 2 pounds boneless lamb shoulder meat, cut into 1" cubes
• ¼ cup extra-virgin olive oil
• 2 cloves garlic
• 3 tablespoons fresh rosemary, leaves only
• 2 ½ cups Montepulciano d'Abruzzo red wine
• salt freshly ground black pepper

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

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