Slow-baked lamb chanfana

Slow-baked lamb chanfana

Chanfana

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Serves
6
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For chanfana, lamb is marinated in a clay vessel with all of the ingredients overnight, and then cooked in a hot oven. Because of the long marinating time and cooking, I like to use lamb shoulder, which will have enough fat on it and, as it’s a working muscle, is well suited to this slow cooking. The red wine helps the meat break down so make sure you don’t skimp – always use wine that you would be happy to drink. This recipe is perfectly tasty straight after you cook it, but it gets even better after several days. It’s nice served with boiled potatoes.

Ingredients

Quantity Ingredient
2kg lamb shoulder
20g butter
2 tablespoons pork fat
4 garlic cloves, peeled and smashed
6 tablespoons olive oil
2 teaspoons smoked paprika
2 bay leaves, roughly torn
350-400ml red wine
180g streaky smoky bacon, roughly chopped
3 white onions, sliced
sea salt flakes
ground white pepper

Method

  1. Season the lamb with salt and pepper and put it in the dish you will bake it in. Melt the butter and pork fat in a small pan over a low heat. In a bowl, mix together the fat with the garlic, 4 tablespoons olive oil, the paprika and the bay leaves. Pour the marinade over the lamb and add enough red wine to cover it completely. Marinate in the fridge for at least 8 hours, ideally overnight.
  2. Preheat the oven to 170°C. Heat the rest of the olive oil in a pan over a medium heat, add the bacon and cook until the fat melts and it is crispy. Put the bacon and onions under the lamb and cover it with kitchen foil. Roast for about 3 1/2 hours, then remove the foil and roast for 20 minutes more, or until it is tender and almost falling off the bone. Leave to rest for at least 15 minutes before serving.
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