Roman Style Braised Lamb

Adapted from Mario Batali

5 tablespoons olive oil
5 garlic cloves, 4 whole, 1 chopped
4-5 pounds lamb shoulder, in 2" cubes
--- Heat whole cloves over med heat for 5 minutes. Remove
--- Brown lamb in batches over med-high heat. Drain oil in pan.
2 sprigs fresh rosemary
1 tablespoon salt
1 teaspoon fresh ground pepper
1/2 cup white wine vinegar
--- Combine with minced garlic, add to meat
--- Cook at med-low heat 10 minutes until vinegar evaporates
2 cups white wine
--- Add 1 cup wine. Cook for 1 hour, adding wine to keep moist
1 tablespoon parsely, chopped
4-5 sprigs fresh mint, chopped\
--- Top meat with herbs