Chanfana
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.
An original recipe by Forkin
- Total time
- 4 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 808 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,500 glamb shoulder, cut into large chunks
- 750 mlred wine, good quality, dry
- 8 clovegarlic, crushed
- 3 pcsbay leaf
- 1 tbsppaprika
- 0.5 tspcumin
- 3 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
clay pot · large bowl · dutch oven · oven
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.
About 5 min
Cook’s note: 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.
About 30 min
Cook’s note: 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.
About 5 min
Cook’s note: A traditional clay pot helps distribute heat evenly and retains moisture.
- 5
Drizzle the olive oil over the lamb mixture.
About 1 min
- 6
Cover the pot tightly with a lid or aluminum foil.
About 1 min
Cook’s note: 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.
About 4 hr
Cook’s note: 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.
About 1 min
- 9
Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.
Per serving
Nutrition
- Calories
- 808.4kcal
- Protein
- 40.9g
- Carbs
- 6.9g
- Fat
- 62.1g
- Fibre
- 0.7g
- Sugar
- 0.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chanfana in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water or wine if needed to maintain moisture.
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