I haven’t had lamb in years, so I was excited to try this recipe. This uses a 2 ½ pound lamb shoulder cut into 3-4 inch pieces. The only smaller pieces that I could find were more steak-like than I would have liked, but they seemed to work fine. All of the ingredients are put into a pot, onions, celery, carrots, garlic, rosemary, white wine, and juniper berries. This is then cooked for a very long time over low heat.
We really enjoyed this dish. I was a little worried about the juniper berries, because I had never cooked with them before. I thought that if the flavor was as strong as the smell, then it would overpower the other ingredients. I shouldn’t have worried. The house smelled great as it cooked and the flavors melded together to make a really enjoyable entrée. The meat was so tender that I had trouble getting it out of the pan without it falling apart. My son, Zachary, who never likes new things, loved this. That makes it a keeper for our house!