Season the meat with salt and pepper
Heat a heavy skillet
Cook the meat on olive oil on high heat for 2-3 minutes each side untilbrownish. Remove from pan and set aside
Heat (but not boil) red wine in a deep cast iron pan
Return the meat to the pan
Add bay leaves, garlic, and rosemary
Bring to a boil, and then reduce heat to a light simmer, and cover the pan
Cook the meat on low heat for about 2 hours until the meat is falling off the bone
If the meat is not covered with the sauce, turn it over a couple of times
