Chanfana

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

   Ca. 10 min.

2. 2

   In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Ensure the lamb is evenly coated with the spices.

3. 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.

   Ca. 30 min.

   Kokkens note: Marinating overnight will enhance the flavor significantly.

4. 4

   Transfer the marinated lamb and all the liquid into a large, oven-safe clay pot or heavy-bottomed Dutch oven.

   Ca. 5 min.

   Kokkens note: A traditional clay pot helps distribute heat evenly and retains moisture.

5. 5

   Drizzle the olive oil over the lamb mixture.

   Ca. 1 min.

6. 6

   Cover the pot tightly with a lid or aluminum foil.

   Ca. 1 min.

   Kokkens note: A tight seal is crucial to prevent liquid loss during the long cooking time.

7. 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.

   Ca. 4 t.

   Kokkens note: Check occasionally to ensure there is enough liquid; if it's drying out, add a small amount of water or red wine.

8. 8

   Once cooked, remove the bay leaves.

   Ca. 1 min.

9. 9

   Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.