5 tablespoons extra-virgin olive oil
5 cloves garlic, 1 finely chopped, 4 left whole
4 pounds bone-in young lamb shoulder, cut into 2-inch pieces (have the butcher do this)
2 sprigs rosemary leaves only
4 salted-packed anchovies, filleted, rinsed, and drained
½ cup white wine vinegar
1 tablespoon salt, plus more to taste
2 cups dry white win
1 tablespoon parsley, chiffondae
12 fresh mint leaves
In a large deep heavy-bottomed skillet, combine the olive oil and whole garlic cloves and sauté over medium heat until the garlic begins to brown, about 5 minutes. Remove the garlic and set aside. Increase the heat to medium-high, and add the lamb working in batches to avoid overcrowding the pan, and brown well on all sides. Transfer to a shallow bowl.
Meanwhile, in a small bowl, combine the rosemary, anchovies, vinegar, salt, and chopped garlic and mix well. Add the vinegar mixture to the meat, tossing to coat, and return to pan. Reduce the heat to medium-low and cook slowly until the vinegar evaporates, about 10 minutes. Add half of the wine and the reserved whole garlic cloves and cook until the meat is tender about 1 hour. As the wine evaporates, add the remaining wine as needed. Transfer the lamb to warmed plates, sprinkle with parsley and mint, and serve immediately.