Add in the garlic cloves and rosemary, and then let the meat marinate for 2-3 hours. Heat the olive oil in a large, thick-bottomed pan over medium-high heat. Add the meat and cook until browned on each side (about 10 minutes total), adding salt as it cooks. Cook the meat in a single layer, doing one batch at a time. Add the onions to the pan and cook for about 5 minutes, or until the onions are soft and golden brown. Mix in the garlic and cook for an additional minute. Scrape the bottom of the pan occasionally with a wooden spoon. Reduce the heat to medium and simmer, uncovered, for about 15 minutes. Reduce the heat to low and simmer, covered, for 2 to 2 1/2 hours. Meat should be very tender when finished.

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Write a summary of the previous text in Chinese:
把羊肉和白葡萄酒放进一个中型碗里。 把羊肉从腌料里拿出来，然后拍干。 把羊肉盛到一个单独的盘子里，放在一边。 把羊肉、烤椒、西红柿、月桂树叶、欧芹、红酒放进锅里，煮沸。 倒入鸡汤，再次把这一混合物煮沸。 热乎乎地上菜，加入盐和胡椒调味。