Braised Lamb

Place the pieces of lamb in a bowl.

Add the carrots cut into rounds, the onion sliced, a few bay leaves, and a few sprigs of rosemary.

Add the juniper berries (about one teaspoon) and pour in the glass of red wine.

Mix well and marinate in the refrigerator for at least 2 hours.

Drain the lamb and vegetables from the marinade.

Add the potatoes cut into pieces, season with salt and olive oil.

Brown everything in a casserole dish for about 10 minutes.

Pour in 1 glass of water, cover, and cook for about 50 minutes, until the lamb is tender.

Adjust the salt and, if necessary, add more water during cooking to keep the sauce moist.