Cut 4 slits in the meat and fill them with the halved garlic cloves and half of the rosemary.

Tie the piece of meat with some kitchen string and keep it aside. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation.

Put the meat, onions, bay leaves, rosemary, tomatoes extra virgin olive oil and salt in a big pot and cover ¾ of the meat with water.

Put it on the fire and bring it to a boil. Now cover the pot, put the fire on medium and let it cook for 1 hour or until the meat is cooked through. If the water has not completely evaporated, remove the lid and increase the fire to thicken the sauce.

Add the white wine. When the alcohol has burnt off the meat is ready.

Let it cool down, remove the kitchen string and then slice it into 0.5 cm – 0.2 inch slices.

Serve warm with the onion sauce on the top and fried or baked potatoes on the side.