Chanfana is a traditional Portuguese farmer’s recipe for a lamb stew that becomes incredibly tender and flavorful after brinerating (a mix of marinating and brining) with wine and vegetables. Next time you’re in the mood for stew, try this recipe instead of your standard beef stew. We think you’ll enjoy it! Serve with seasonal greens and potatoes.
- 4 lb LGCM Lamb Stew Meat
- 1 Yellow Onion (cut into large slices)
- 1 head Garlic (cut into small pieces)
- 2 Bay Leaf
- 4 Tbsp Olive Oil
- 2 Tbsp Parsley
- 2 bottle Cabernet (or similar dry red wine)
- Sweet Paprika
- Kosher Salt
In a large Dutch Oven, place a quarter of the sliced onion and chopped garlic on the bottom and then put a layer of lamb pieces on top of the vegetables.
Season the layer of lamb with 1 tsp. of sweet paprika, 1 tbsp. kosher salt, and 1 tsp. of Black Pepper.
Repeat steps 1 & 2 until all of the lamb is used and place any remaining vegetables on top of the last layer of lamb. Once you’ve used all the lamb, add wine to the pot until all of the lamb is covered. Cover pot and let sit in refrigerator for 4 hours.
After marinating, remove from the oven and pour olive oil on top of the mix and add parsley and bay leaves. Cover with lid again.
Cook for 45 minutes in an oven preheated to 400°F and then reduce heat to 325°F and cook for an additional 2 hours and 15 minutes.
Remove from oven and serve lamb stew with your choice of seasonal greens and potatoes. Use the remaining liquid as a flavorful gravy. Enjoy!