2-3 lbs. boneless leg of lamb, cubed
2 medium onions, chopped
1 tsp. dried mint
1 tsp. anise seed
2 tsp. salt
1 tsp. white pepper
1 1/2 cups dry white wine
1/2 cup water
3-4 tbs. olive oil
2 beef bouillon cubes
2 (14 oz) cans quartered artichoke hearts, drained
zest & juice of 1 large lemon
Heat the oil in a heavy pot or Dutch oven, add the cubed lamb in several batches & brown well on all sides. Remove meat as it browns, adding another batch. When all is browned, add onions, stirring until they begin to caramelize. Return lamb to pot & sprinkle with seasonings. Add the beef bouillon cubes & pour the wine & water over all. Bring to a boil, reduce heat & let simmer, covered, for several hours or until meat is falling apart. Add the artichoke hearts, lemon zest and juice & continue simmering for another 20 minutes. Serve in a shallow bowl with crusty rolls & feta cheese!