Chanfana

Meat that falls apart at the touch of a fork, deeply infused with a dark, robust red wine. The powerful aroma of slow-cooked garlic and laurel fills the air.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Easy
• Calories: 1211
• Protein: 105 g
• Carbs: 3 g
• Fat: 69 g

Ingredients

• 1 kg Lamb shoulder ( cut into large chunks )
• 4 piece Garlic ( chopped )
• 0.7 L Red wine ( full-bodied )
• 33.3 g Lard ( in small pieces )
• 0.7 tbsp Sweet paprika
• 2.7 piece Bay leaf
• 0.7 tbsp Gray sea salt
• 0.7 tsp Black peppercorns
• 1 kg Goat meat ( cut into large chunks )

Instructions

1. Seasoning the meat

   Vigorously rub the goat and lamb pieces with the minced garlic, sea salt, and paprika to ensure the flavors penetrate the meat.

2. Arrangement

   Place the meat in an earthenware dish or a cast-iron casserole. Slip the bay leaves and peppercorns between the pieces.

3. Liquid and fat

   Pour the red wine until the meat is completely covered. Add small pieces of lard on top to bring richness to the sauce.

4. Slow cooking

   Bake at 150°C. Cook until the sauce is reduced and dark, and the meat is perfectly tender (about 3 to 4 hours).

Chef's tips

• Don't use cheap wine; the quality of the sauce depends entirely on it.
• The dish is even better reheated the next day once the flavors have settled.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.