Braised Lamb and Cabbage

Preheat the oven to 150°C (approximately 300°F) convection.

Rinse the cabbage, cut out the stalk and cut the leaves into small pieces. Peel the onion and chop. Rinse the apples, cut into quarters, remove the core and cut into small piece. Rinse the lamb, pat dry and chop. Heat the butter in a large Dutch oven and sear the meat on all sides, around 2-3 minutes. Add the onion and sauté until softened. Add the white wine.

Add the cabbage, apples, juniper berries, bay leaf and sugar and season with salt and pepper. Pour in 200 ml (approximately 3/4 cup) broth, cover and bake for 1-1.5 hours, adding more broth as needed, until the meat is tender.