Portuguese Cuisine

Chanfana (lamb)

Cuisine: Portuguese Created by Cidalia Rendeiro

Ingredients

1 large onion, finely chopped
1 large head garlic
3kgs lamb shoulder, excess fat removed and cut into large pieces
Rock salt
White pepper
1 tsp sweet paprika for each layer
2 - 4 dried bay leaves
2 bottles red wine - or enough to cover the meat
4 tbsp olive oil
1 bunch continental parsley

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Preparation

In a large terracotta pot (or any large, heavy casserole dish) place some of the onion, ¼ of the garlic and a layer of lamb pieces. Sprinkle with rock salt, white pepper, sweet paprika and a torn bay leaf. Repeat process layering until all the lamb is used.

Pour over red wine to cover all the lamb. Cover pot and marinate for at least 4 hrs. Do not refrigerate.

When ready to cook you may need to top up with red wine (as the flesh will soak up some in the marinating process). Pour over olive oil and place the whole bunch of parsley on top. Cover with a tight lid or foil, making sure the pot is well sealed. Preheat oven to 200°C.

Cook for approximately 45 mins (or until you can smell the wonderful aroma) then reduce heat 180°C and cook for 2¼ hrs.

Serve with boiled new potatoes (skin on).

Portuguese Restaurants

Displaying 10 of 31 Portuguese Restaurants.

Restaurant		Suburb
1.	Vasco's Portuguese Charcoal Grill	Kingston
2.	Sabroso	Seddon
3.	Greco's on Broadway	Nedlands
4.	Madeira Grill	Petersham
5.	Little Portugal	Dulwich Hill
6.	Silvas	Petersham
7.	Anada Bar and Restaurant	Fitzroy
8.	Vaby's Mediterranean Grill Campbelltown	Campbelltown
9.	Vaby's Mediterranean Grill Penrith	Penrith
10.	Illawong Foodroom	Evans Head

25 Feb 2012 03:54 AEST

Rui Ferreira

Portugal

The real reason why it is done this way

This dish is never made with lamb. The reason it cooks for so long immersed in red wine is because this dish was a way to make the harder meat of old goats more palatable. Lambs are usually roasted because their meat is so tender while chanfana. She said the wine has to have colour, that is true. I think she did it with Australian wine as Portuguese wines can have such intense colour they stain your tongue and teeth for a day or two

18 Feb 2012 07:41 AEST

Ella

Calamvale

What wine should I use?

Hi everyone, I don't drink wine so wondering what red wine should I use for this recipe?

28 Jan 2012 03:21 AEST

Danny

Brisbane

Feeds how many?

How many people will this recipe feed (with bread and potatoes)?

12 Jan 2012 11:46 AEST

Mike@Hawker

Hawker

Failproof

First cooked this delightfully easy dish in 2008 after watching this episode. Have always used Lamb Shanks, deboned but include the bones for extra flavour. Never fails to impress my guests, and the cooking smells are delicious!

16 Nov 2010 10:10 AEST

Kerryn

Holland Park

Beautiful

We cooked this a few months ago. Actually just looked up the site to get the recipe again as it was so wonderful. We used the whole two bottles of red wine - maybe that made the difference Mysay. Really tender meat that fell off the bone. Easy to make too. My husband, 3 kids and I thought it was superb

03 Sep 2010 04:38 AEST

Mysay

Singapore

Disappointing

I cooked this recipe for my family. Turned out to be a disappointment. Not sure what went wrong but I followed recipe closely. Used a whole bottle of red wine too.

01 Mar 2009 09:04 AEST

Dennis

Blackburn

Simplicity with profound flavour

We had a dinner party for 7 and slapped this dish together in 5 minutes, and was eaten in less. If you have time for marination, this dish is a must and you will still get compliments months after, people will not forget. We had a non lamb eater, who was transformed, and a 2yr old doing what he should and begging for the scraps at the bottom of the casserole dish.

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