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For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.

• 1 bone-in leg of lamb (5 to 6 pounds)
• 10 garlic cloves, quartered
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups dry white wine
• 4 cups homemade or store-bought low-sodium chicken stock
• 4 sprigs rosemary
• 1 1/2 pounds small new potatoes, halved
• 1 cup oil-cured black olives
• 1/2 cup green Cerignola olives

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