Chanfana

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: A traditional clay pot helps distribute heat evenly and retains moisture.

5. 5

   Drizzle the olive oil over the lamb mixture.

   Ongeveer 1 min

6. 6

   Cover the pot tightly with a lid or aluminum foil.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 4 uur

   Tip van de kok: 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.

   Ongeveer 1 min

9. 9

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