Lamb with Vine Shoots
Whether it's the Spanish version or the version from Crete this lamb recipe is full of flavor.
1 ½ kg leg or shoulder of lamb, cut in single portions
1 ½ kg vine shoots (approximately 10 centimeters from top to bottom)
a few finely chopped onions
finely chopped anise
3/4 cup olive oil
salt, black pepper
1. Saute the onions with the olive oil for 2-3 minutes.
2. Add the meat to the pan - sliced in small portions - and let it brown from all sides. Pour in a glass of water, cover and boil on low heat.
3. Wash the vine shoots (and the vine leaves if you choose), the anise and pepper and add to the meat. If necessary add a little water.
4. Cover and allow to boil for about 45 minutes until meat is tender.