Chanfana

Förberedelser

Ingredienser

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Steg för steg

1. 1

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

   Cirka 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.

   Cirka 5 min

   Kockens tips: 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.

   Cirka 30 min

   Kockens tips: 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.

   Cirka 5 min

   Kockens tips: A traditional clay pot helps distribute heat evenly and retains moisture.

5. 5

   Drizzle the olive oil over the lamb mixture.

   Cirka 1 min

6. 6

   Cover the pot tightly with a lid or aluminum foil.

   Cirka 1 min

   Kockens tips: 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.

   Cirka 4 tim

   Kockens tips: 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.

   Cirka 1 min

9. 9

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