CHANFANA LAMB -

Chanfana Lamb - image

Provided by Catherine Robson

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 large onion
1 large head of garlic
3 kg lamb shoulder, remove excess fat & cut into pieces
rock salt
white pepper
1 teaspoon sweet paprika, for each layer
2 -4 bay leaves
2 liters red wine, enough to cover meat
4 tablespoons olive oil
1 bunch flat leaf parsley

Steps:

In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
repeat until lamb is all used.
Pour over red wine to cover lamb.
Cover pot & marinate for at least 4 hours.
DO NOT REFRIGERATE.
When ready to cook you may need to top up wine as the meat will soak up some during the process.
pour over the olice oil & place the bunch of parcely on top.
cover with a tight lid or foil.
Pre heat oven to 200c.
Cook for 45 minutes( or until you can smell the aroma).
Then reduce to 180c & cook for 2.25hrs.