Tolma in grape leaves

Go through the rice, rinse, boil until ready and cool. Pass the meat through a meat grinder, add finely chopped onions, prepared rice, finely chopped cilantro, mint, basil, salt, pepper and mix well. Lower fresh grape leaves into boiling water for 2 minutes, but not boil. Put a little mince on each sheet, wrap the ends of the sheet with an envelope and roll. Put the chopped lamb bones in a saucepan, put the grape leaves on top, carefully put the thickness on them in rows. Pour in some broth or water, put on an inverted plate, close the pan with a lid and bring to readiness over low heat.