2-2 1/2 pounds lamb shoulder chops, bone-in
1 Tablespoon celery, chopped
1 Tablespoon carrot, chopped
2 Tablespoons onion, chopped
2 cloves garlic, skin removed and lightly mashed
1 1/2 teaspoons juniper berries, lightly crushed
2 teaspoons dried rosemary or 1 sprig of fresh rosemary
1 cup dry white wine (I used sauvingon blanc)
Salt and pepper to taste
Place all the ingredients in a large pot over medium-low heat.
Cover the pot and turn the lamb pieces over every 30 minutes.
Cook for 1 1/2 to 2 hours, until liquids have reduced by at least 1/2.
If there are still a lot of juices at the bottom of the pan after 2 hours, set the potís cover slightly ajar and continue cooking at a slightly high heat.
Continue to turn the meat occasionally.
Once the meat is tender and the liquids are reduced, remove pot from heat (if liquids still havenít reduced, increase heat again to cook to a less runny consistency).
Add more salt to meat if needed.
Spoon off any liquified lamb fat and transfer everything onto a platter to serve at once.
Recipe and by 52kitchenadventures.com