Combine rosemary sprigs, crushed garlic, lemon juice, olive oil, salt, and pepper in a bowl. Rub mixture evenly over beef, cover, and chill for at least 2 hours.

Preheat oven to 325°F. Heat olive oil in a Dutch oven over medium-high heat. Sear beef until golden brown on all sides, about 4 minutes per side.

Add sliced onion, minced garlic, thyme, and bay leaves to pot. Cook until onions are translucent and lightly golden, about 3–4 minutes, stirring occasionally.

Pour in white wine (if using) and broth, scraping up browned bits. Bring to a simmer, cover tightly, and braise at 325°F for 3 hours until meat is fork-tender.

Remove pot from oven and let beef rest, covered, for 10 minutes. Shred or slice meat, spoon thickened sauce over top, and garnish with fresh parsley.