Main CourseDinner

Chanfana

Name: Chanfana
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 racions
Cuisine: portuguese
Ingredients: 1.500 g lamb shoulder cut into large chunks; 750 ml red wine good quality, dry; 8 gra garlic crushed; 3 u bay leaf; 1 cs paprika; 0,5 ct cumin; 3 cs olive oil; 1 ct salt; 0,5 ct black pepper freshly ground

Chanfana is a traditional Portuguese lamb stew, slow-cooked to perfection in a clay pot. The meat becomes incredibly tender, infused with red wine, garlic, and bay leaves. This hearty dish is perfect for a special occasion or a comforting meal.

Una recepta original de Forkin

Temps total: 4 h 30 min
Racions: 6
Dificultat: Mitjana
Per ració: 808 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.500 glamb shoulder, cut into large chunks
750 mlred wine, good quality, dry
8 gragarlic, crushed
3 ubay leaf
1 cspaprika
0,5 ctcumin
3 csolive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

Estris

clay pot · large bowl · dutch oven · oven

Elaboració

Pas a pas

1
Preheat your oven to 160°C (325°F).
Uns 10 min
2
In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.
Uns 5 min
Nota de cuina: Ensure the lamb is evenly coated with the spices.
3
Add the red wine and mix well, ensuring the lamb is submerged. Marinate for at least 30 minutes, or ideally, several hours in the refrigerator.
Uns 30 min
Nota de cuina: Marinating overnight will enhance the flavor significantly.
4
Transfer the marinated lamb and all the liquid into a large, oven-safe clay pot or heavy-bottomed Dutch oven.
Uns 5 min
Nota de cuina: A traditional clay pot helps distribute heat evenly and retains moisture.
5
Drizzle the olive oil over the lamb mixture.
Uns 1 min
6
Cover the pot tightly with a lid or aluminum foil.
Uns 1 min
Nota de cuina: A tight seal is crucial to prevent liquid loss during the long cooking time.
7
Place the pot in the preheated oven and cook for 3 to 4 hours, or until the lamb is fork-tender and easily falls apart.
Uns 4 h
Nota de cuina: Check occasionally to ensure there is enough liquid; if it's drying out, add a small amount of water or red wine.
8
Once cooked, remove the bay leaves.
Uns 1 min
9
Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.

Per ració

Nutrició

25%Puntuació

Calories: 808,4kcal
Proteïnes: 40,9g
Hidrats de carboni: 6,9g
Greixos: 62,1g
Fibra: 0,7g
Sucre: 0,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Chanfana in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water or wine if needed to maintain moisture.