1/2 cup olive oil
1 pound lamb shoulder, cut into 2-inch cubes
10 garlic cloves, peeled and smashed
2 leeks, white parts only, thoroughly washed and sliced into 2-inch lengths
1 sprig rosemary
1 bay leaf
2 cups chicken stock
1/2 bottle dry white wine
Preheat the oven to 300 degrees.
Heat half the olive oil over high heat in a large Dutch oven. When the oil just begins to smoke, add the lamb shoulder pieces and brown all over, allowing to cook mostly undisturbed, about 8 to 10 minutes total.
Remove lamb pieces to a bowl and discard oil in Dutch oven, then add remaining olive oil to Dutch oven. Add the garlic and leeks and sauté, stirring frequently, until soft, about 3 minutes. Add lamb pieces, rosemary, bay leaf, stock, wine, and season with salt and pepper. When the braising liquid boils, cover the pot and slide into the oven. Braise for 1 1/2 hours, or until the meat is tender.
Discard rosemary and bay leaves. Serve with crusty bread to soak up braising liquid.