Naxian Rosto (Ρόστο Ναξιώτικο)

1. 1 Description: Use a sharp, thin knife to make deep incisions all over the meat. Push a sliver of garlic and a pinch of salt/pepper into each hole until the garlic is completely buried inside the meat. In a heavy pot (traditionally a Dutch oven or gastra), heat the olive oil. Brown the meat on all sides until it has a deep, golden-brown crust.
2. 2 Description: Pour in the red wine. Let it sizzle and scrape the bottom of the pot to release all the flavor. Add the grated tomatoes, tomato paste, cinnamon, allspice, and a pinch of sugar. Add just enough water to cover half the meat.
3. 3 Description: Cover tightly and simmer on low heat for about 2.5 to 3 hours, turning the meat occasionally, until the sauce becomes thick, dark, and velvety, and the meat almost falls apart. Remove the cinnamon and allspice. Slice the meat (to see the garlic "eyes") and serve over thick pasta or fried Naxian potatoes, doused in the rich sauce and topped with grated Aged Anthotyros or Arseniko.