Casserole Roasted Lamb with Juniper BerriesFeatured by Adler Fels.
2-1/2 pounds leg of lamb with bone in
1 tablespoon chopped carrot
2 tablespoon chopped yellow onion
1 tablespoon chopped celery
1 cup red wine
2 cloves garlic, peeled and crushed
1/2 teaspoon chopped fresh rosemary leaves
11/2 teaspoons Juniper berries
2 teaspoons Salt
Fresh ground pepper, 4 to 6 twists of the mill
Put all ingredients into a heavy casserole. Cover and cook on top of stove at low heat for 2 hours, turning the meat every 45 minutes. By now the lamb should have thrown off a considerable amount of liquid.
Set the cover askew, and cook for another 1-1/2 hours at slightly higher heat. The meat should now be very tender at the pricking of a fork. If there is still too much liquid, uncover completely, raise the heat to high, and boil it until it is a little more concentrated. At the end, the meat must be a rich brown in color. Off the heat, tilt the casserole and draw off as much of the fat as you can with a spoon. Serve with a glass of 2002 Adler Fels Cabernet Sauvignon.