Chanfana Lamb -

Catherine Robson's Note:

From SBS

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 large onion
• 1 large head of garlic
• 3 kg lamb shoulder, remove excess fat & cut into pieces
• rock salt
• white pepper
• 1 teaspoon sweet paprika, for each layer
• 2 -4 bay leaves
• 2 liters red wine, enough to cover meat
• 4 tablespoons olive oil
• 1 bunch flat leaf parsley

Directions:

1. In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
2. sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
3. repeat until lamb is all used.
4. Pour over red wine to cover lamb.
5. Cover pot & marinate for at least 4 hours.
6. DO NOT REFRIGERATE.
7. When ready to cook you may need to top up wine as the meat will soak up some during the process.
8. pour over the olice oil & place the bunch of parcely on top.
9. cover with a tight lid or foil.
10. Pre heat oven to 200c.
11. Cook for 45 minutes( or until you can smell the aroma).
12. Then reduce to 180c & cook for 2.25hrs.

Reviews

[Syrinx]

I had high hopes of this recipe, because it is an extremely expensive dish (at least, in the UK) and I very much wanted it to be worthwhile. The smell as it cooked all afternoon was divine. With great anticipation, we served it up (with green beans) - and it was fantastic! Well worth the wait, and the cost. My husband says it is the tastiest way of cooking lamb that he has ever eaten. I reckon you could easily serve 9 with this quantity (I made a 2/3 recipe for four, and it would have served six). And we didn't need as much wine as indicated. By the way, I looked up "chanfana" and found that it is a traditional Portuguese lamb or goat stew. A very good recipe. Reviewed for Pick A Chef, Fall 2007.