Portuguese Red Wine Lamb Stew

Ingredients

• 2.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 1.5 tsp kosher salt
• ¾ tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 3 whole large yellow onions
• 6 whole garlic cloves
• 2 cups dry red wine (Douro or Burgundy style)
• 1.5 cups beef or lamb stock
• 2 tbsp tomato paste
• 2 whole bay leaves
• 4 whole fresh thyme sprigs
• 1 tsp whole black peppercorns
• ¼ tsp ground cinnamon
• 1.25 lbs small waxy potatoes (such as Yukon Gold), halved
• 1 cup Kalamata or Portuguese green olives, pitted
• ¼ cup fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Preheat your oven to 325°F. Remove 2.5 lbs of boneless lamb shoulder from the refrigerator 30 minutes before cooking — this ensures it will brown evenly. Using a sharp chef's knife, cut the lamb into 1.5-inch cubes, trying to keep them uniform in size so they cook at the same rate.

2. 2

   Season the lamb cubes generously on all sides with 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper. Place them on a plate while you prepare the other ingredients.

3. 3

   Peel 3 large yellow onions and cut them into 1-inch chunks — you want pieces large enough to stay intact during the long braise. Peel and lightly crush 6 garlic cloves with the flat side of your knife, leaving them whole. Halve 1.25 lbs of small waxy potatoes (such as Yukon Gold) and set them aside.

4. 4

   Set a heavy 6-quart Dutch oven or large enameled cast iron pot over medium-high heat. Add 3 tbsp extra-virgin olive oil and let it heat for 2 minutes until it shimmers and just begins to smoke slightly.

5. 5

   Working in two batches so you don't crowd the pot, add the seasoned lamb cubes in a single layer. Let each batch cook undisturbed for 3-4 minutes until the underside is deeply browned and crusty — this caramelization builds flavor. Stir and sear for another 2-3 minutes until most surfaces are brown. The lamb will not be cooked through; you're just sealing the exterior. Transfer the seared lamb to a clean plate.

6. 6

   In the same pot with the rendered fat, add the onion chunks and 6 crushed garlic cloves. Stir constantly over medium heat for 4-5 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon — these bits are concentrated flavor. The onions should soften and begin to caramelize at the edges.

7. 7

   Stir in 2 tbsp tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and clings to the vegetables — this caramelizes the tomato and removes any bitter edge.

8. 8

   Pour in 2 cups of dry red wine, using a wooden spoon to deglaze the pot and lift any stuck-on browned bits. Bring the liquid to a gentle simmer over medium heat, which should take 2-3 minutes — you'll see steam rising and small bubbles breaking the surface. Then add 1.5 cups beef or lamb stock.

9. 9

   Return the seared lamb to the pot along with any juices that collected on the plate. Add 2 bay leaves, 4 fresh thyme sprigs, 1 tsp whole black peppercorns, and 0.25 tsp ground cinnamon. Stir well to combine. The braising liquid should come about three-quarters of the way up the meat — if it doesn't, add more stock. Bring the mixture to a very gentle simmer, then cover the pot with its lid.

10. 10

    Transfer the covered pot to your preheated 325°F oven. Braise for 1.5 hours — the meat should be becoming very tender but not yet falling apart. The braising liquid should maintain a gentle simmer; if it's boiling vigorously, lower the oven temperature to 300°F.

11. 11

    Carefully remove the pot from the oven (the handle and lid will be very hot) and stir in the halved potatoes and 1 cup pitted Kalamata olives. Taste the braising liquid and adjust the seasoning with salt and pepper if needed. Cover and return to the oven for another 45-50 minutes, until the potatoes are tender when pierced with a knife and the lamb is completely tender and almost falling apart.

12. 12

    Remove the pot from the oven and let it rest, uncovered, for 10 minutes. This allows the flavors to settle and makes serving easier. Fish out and discard the bay leaves and thyme sprigs with a slotted spoon.

13. 13

    Ladle the chanfana into shallow bowls, making sure each serving gets meat, potatoes, and plenty of the rich, wine-darkened braising liquid. Garnish generously with 0.25 cup of finely chopped fresh flat-leaf parsley. Serve immediately with crusty bread to soak up every drop of sauce.

Tools you’ll need

• sharp chef's knife
• cutting board
• 6-quart Dutch oven or enameled cast iron pot with lid
• wooden spoon
• slotted spoon
• ladle
• instant-read thermometer (optional, for checking doneness)

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