Roast kid goat with fennel

My grandmother used to make this recipe during Easter in the village. A traditional recipe of Mani, it is simple, special and most certainly, delicious!

Recipe by Choco Praline

My grandmother used to make this recipe during Easter in the village. A traditional recipe of Mani, it is simple, special and most certainly, delicious!

Recipe by Choco Praline

Cookpad Greece @cook_8238176

Greece

My grandmother used to make this recipe during Easter in the village. A traditional recipe of Mani, it is simple, special and most certainly, delicious!

Recipe by Choco Praline

My grandmother used to make this recipe during Easter in the village. A traditional recipe of Mani, it is simple, special and most certainly, delicious!

Recipe by Choco Praline

Saved

Ingredients

4 servings

1goat leg or front shin with its ribs
750 gfresh fennel, very tender
5large potatoes
150 gto 200 g concentrated tomato juice
Salt
Pepper
Olive oil

Saved

Steps

1

Wash the fennel thoroughly and remove the stem up to where the leaves start. Add salt and pepper, mix it and spread it out in the baking tray.
2

Wash the goat leg thoroughly and score it in 2-3 places vertical to the bone. Salt and pepper and place it on the fennel.
3

Cut and salt the potatoes and place them in the baking tray on the fennel, too.
4

Pour the tomato juice to the periphery of the tray, over the potatoes and fennel.
5

Add a cup of water.
6

Add the olive oil (a bit less than a cup).
7

Bake at 200 degrees for 1,5-2 hours turning the goat at least twice so that it gets golden brown on all sides, and always check the amount of water as you want the fennel to cook well and still have juice left in the tray.