Preheat the oven to 300° F.

Rub the lamb all over with olive oil and season all over with salt and pepper.

Heat a very large Dutch oven over medium-high heat until it's hot. Add the lamb and sear on all sides for about 12 minutes, until it's browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom.

Add the garlic, rosemary, thyme, and bay leaves and the lamb on top.

Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don't have a lid, you can cover it tightly with 2 layers of aluminum foil.)

Remove the lamb to a plate, cover it tightly with foil and allow it to rest.

Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce.

The lamb will be too tender to slice, scoop it and serve with pan juices.