Chanfana
- 8
Ingredients:
3 pounds lamb shoulder, excess fat removed; cut into large pieces
1 large Spanish onion, medium chopped
1 medium-size bulb garlic, peeled and rough chopped
3-4 teaspoons (1 per layer) smoky sweet paprika
2 750 ml bottles Portuguese red table wine (or cabernet sauvignon)
4 tablespoons extra virgin olive oil
1 small can tomato paste
1 bunch flat-leaf parsley
3 bay leaves, broken (1 per layer)
Sea salt to taste
White pepper to taste
Instructions:
In a large, heavy-duty casserole dish, scatter 1/3 of the cut onions, ¼ of the garlic and a layer of the cut lamb pieces. Sprinkle with salt, white pepper, 1 teaspoon smoky sweet paprika and a broken bay leaf. Repeat process, layering until all the lamb and cut vegetables are used. Spoon out tomato paste into a mixing bowl and then whisk in one bottle of wine. Pour wine mixture over the lamb, covering completely. Put a lid on the casserole dish and marinate lamb for at least 3-4 hours.
Preheat oven to 325 degrees F.
When ready to cook, you may need to top off the dish with wine from the second bottle (because the meat will soak up some in the marinating process). Drizzle olive oil overall and place the bunch of parsley on top. Cover with foil, making sure the casserole dish is well sealed, and cook 3½ hours. Remove parsley and pick out bay leaves before serving.