Wash the rosemary, shake dry, pluck the needles from the twigs and chop finely. Grind juniper, allspice and rosemary as finely as possible in a mortar
Wash the meat, dab dry and rub from the inside with prepared spice paste. Tie into shape with kitchen string, season with salt and pepper. Peel onions and carrots and cut them into small pieces. Heat oil in a roaster. Brown the roast in it for about 10 minutes all around. After about 8 minutes add onions and carrots. Deglaze with 400 ml water and season with laurel and peppercorns. Braise in a closed roaster in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours
Peel the shallots and, depending on the size, possibly halve them. Bring red wine and shallots to the boil and simmer for about 15 minutes. Season with vinegar, 1 tsp. sugar, salt and pepper
Mix lemon juice with approx. 1 litre of water. Rub the quince fluff with a damp tea towel. Peel and quarter the quinces, cut out the core. Roughly dice the flesh and put it into the lemon water. Cut open the vanilla pod and scrape out the pulp. Melt butter in a pot. Let quinces drip off a little and fry in hot butter. Add 2 tablespoons of sugar, caramelise briefly. Season with cloves, cinnamon stick, star anise and vanilla. Add apple juice, cover and stew for about 25 minutes
Stir 1 tsp. starch and 2 tbsp. water until smooth and bind quince juice with it. Take the roast out of the roaster and keep it warm. Pour sauce through a sieve into a pot. Stir 2 tsp. starch and 3 tbsp. water until smooth. Bring the sauce to the boil and thicken with the starch. Season to taste with salt and pepper. Arrange roast, quinces and sauce. Add the shallots