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