Chanfana
Lamb shoulder marinated overnight in red wine, vinegar, garlic, and paprika, then braised slowly until fork-tender. The dish is traditionally made with goat in central Portugal, and lamb stands in here. Plan ahead: marinate the lamb 24 hours.
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Ingredients
- 2 lbs boneless lamb shoulder, cubed
- 2 cups dry red wine
- 2 tbsp red wine vinegar
- 6 cloves garlic, smashed
- 2 tsp sweet paprika
- 2 bay leaves
- 1 onion yellow onion, sliced
- 2 tbsp olive oil
- 1 cup water
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
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1
Combine 2 lbs cubed boneless lamb shoulder, 2 cups dry red wine, 2 tbsp red wine vinegar, 6 cloves smashed garlic, 2 tsp sweet paprika, 2 bay leaves, half of 1 tsp kosher salt, and 1/2 tsp ground black pepper in a bowl. Cover and refrigerate 24 hours, stirring once.
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2
Heat the oven to 325°F. Drain the lamb, reserving the marinade, and pat the meat dry.
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3
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches, 4 to 5 minutes per batch. Remove it.
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4
Lower the heat to medium. Cook 1 onion sliced yellow onion 5 minutes, scraping up the browned bits. Return the lamb, pour in the marinade and 1 cup water, and add the remaining 1 tsp kosher salt.
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5
Cover and bake 2 1/2 to 3 hours, until the lamb is fork-tender and reaches 190°F inside. Add a splash of water if the pot runs dry.
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6
Remove the bay leaves. Skim the fat from the sauce. Serve the lamb with the sauce spooned over, with bread or potatoes.
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