Slow Cooked Lamb Morsels in Trebbiano Wine Glaze

Heat 2 tablespoon of the olive oil in a wide saucepan over a medium-high flame. Add the lamb cubes and sauté until golden brown, turning as needed to color evenly. Season with salt and pepper. Add the garlic, rosemary, and sage, and cook 2 minutes.

Add the lemon juice and wine and allow the liquid to reduce to one-quarter of its original volume, about 10 minutes. Add the broth. If there is not enough broth to cover the lamb, add more broth as needed.

Cover with a lid and reduce the heat to medium-low. Simmer for 45 minutes, or until the lamb is tender. Uncover the saucepan and raise the heat to medium-high. Reduce the cooking liquid until it thickens nicely, about 5 minutes.

Drizzle with the remaining 2 tablespoon of olive oil, adjust the seasoning as needed, and serve hot.