Spezzatino d’agnello al vino rosso | Fattoria La Vialla

Ingredients

• 1 kg lamb (cut into pieces for stewing)
• 400 ml red wine (for example Casa Conforto Chianti Superiore)
• 400 g carrots
• 300 g peeled tomatoes
• 200 ml balsamic vinegar of Modena I.G.P.
• 100 g shallots
• 3 sprigs of rosemary
• 2-3 tbsp Extra Virgin Olive Oil
• 2 cloves of garlic, peeled
• 2 tbsp honey
• 8-10 juniper berries
• 1 bay leaf
• salt
• pepper