Lamb with Traditional Balsamic Vinegar

Preparation:

Preparation: Marinate the leg for 3 hours with carrot, celery, chopped leek, juniper, bay leaf, garlic, wine and balsamic vinegar. Drain it, dry it and brown it in a pan; salt. Add the vegetables from the marinade and brown them. Combine half the marinade; cook the meat for about 1 hour, turning it over. Remove it, degrease and glaze the cooking liquid, puree it and season the meat.