Goat or lamb with vine shoots
Ingredients
1½ kg of goat (leg or shoulder)
1½ kg of vine shoots (top part about 10cnm from the tip). Fresh tender vine leaves can be used as an alternative
100g of white wine
1 bunch of finely-chopped spring onions
1 bunch of finely-chopped dill
180g of olive oil
Salt
Pepper
1 bunch of various herbs
Tasos Papadakis
Favourite
With a few bones from the goat make a broth adding some of the vegetables (carrot, onion, tomato, laurel leaves, herbs). Then sauté the onions with the olive oil for 2 – 3 ‘. Add the meat cut into small portions and brown it evenly. Deglaze with white wine & pour a cup of broth, cover and simmer. Wash the vine shoots (or the finely-chopped vine leaves), the dill, the herbs, the salt, the pepper and add them to the meat. If necessary, add some broth, cover and let them boil for about 45’.
