Chanfana Lamb
Delight in the rustic flavors of Portuguese cuisine with this Chanfana Lamb recipe—a slow-cooked masterpiece steeped in tradition. Succulent chunks of lamb are marinated in a rich blend of dry red wine, garlic, bay leaves, and rosemary, then slow-braised with diced bacon and aromatic spices for an irresistibly tender and flavorful dish. The magic happens in the oven, where the lamb absorbs the deep, earthy flavors of the marinade as it becomes fall-off-the-bone tender. Perfect for a cozy family dinner or special occasion, Chanfana Lamb pairs beautifully with crusty bread, boiled potatoes, or steamed vegetables. With its bold flavors, comforting texture, and elegant presentation, this hearty dish is sure to impress. Keywords: Portuguese Chanfana Lamb, slow-cooked lamb, red wine braised lamb, traditional Portuguese recipe, hearty lamb stew.
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Recipe Information
Ingredients
- 1000 g Lamb (shoulder or leg, cut into large chunks)
- 750 ml Dry red wine
- 6 pieces Garlic cloves (minced)
- 1 piece Onion (large, chopped)
- 3 pieces Bay leaves
- 2 pieces Rosemary (fresh sprigs or dried)
- 1 tbsp Paprika
- 50 ml Olive oil
- 1 tbsp Salt
- 1 tsp Black pepper (ground)
- 100 g Bacon (diced)
- 250 ml Water
Instructions
1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the lamb chunks, red wine, garlic, bay leaves, rosemary, paprika, salt, and pepper. Mix well to coat the lamb evenly. Cover the bowl and let the lamb marinate for at least 2 hours or overnight in the refrigerator.
3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chopped onion and diced bacon, and sauté until the onion becomes translucent and the bacon is golden, about 5 minutes.
4. Remove the lamb pieces from the marinade (reserve the marinade) and add them to the pot. Sear the lamb on all sides until it is browned, about 8-10 minutes.
5. Once the lamb is seared, pour the reserved marinade and the 250 ml of water into the pot. Bring the mixture to a gentle simmer, stirring occasionally.
6. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
7. Allow the lamb to cook in the oven for 2.5 to 3 hours, or until the meat is tender and infused with the rich wine flavor. Stir occasionally during the cooking process.
8. Once cooked, remove the pot from the oven and let it cool slightly before serving.
9. Serve the Chanfana Lamb hot with crusty bread, boiled potatoes, or steamed vegetables for a complete and hearty meal.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
