First of all prepare the marinade: pour the wine and vinegar into a large bowl, add the lamb, the carrots (cleaned and cut in pieces), the cloves of garlic in slices, the rosemary, bay leaf and juniper berries crushed with the flat of a knife. Stir well, cover and put in the fridge to marinate for roughly 12 hours.

When the time is over, take the bowl out, use a perforated spoon to remove the meat and vegetables, and put the marinade to one side; pat the pieces dry with kitchen paper and leave to rest for about half an hour.

Now clean the shallots, cut them in quarters and sauté them in a large pan (it will also have to contain the meat) with the olive oil. Add the lamb and vegetables, season with salt and pepper, stir and cook for 10 minutes. Then tip all the contents of the pan into a bowl, cover and put it to one side. Filter the marinade, put it in the pan used for the meat and cook over a moderate heat, stirring with a wooden spoon; add the honey and bring to the boil. When the sauce has been reduced to almost half the previous amount, lower the heat and put back in the meat and vegetables (previously put to one side in the bowl). Put the lid on and continue to cook, over a low heat, for 45 minutes. Now tip the peeled tomatoes into the pan, stir, taste and add salt if necessary; then finish cooking without putting the lid back on (it will take about a quarter of an hour).

Serve the lamb accompanied by, or rather “drowned in” its sauce, and with nice glass of red wine, such as Syrah di Cortona D.O.C. Riserva, made with grapes that come from the same area as the recipe, the Val di Chiana!