Portuguese Lamb Stew (Chanfana)
Slow-braised lamb shoulder in a deep red wine reduction with tomato and garlic, until the meat is fall-apart tender. This rustic Portuguese classic tastes even better the next day.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lb lamb shoulder, cut into 2-inch chunks
- 1 pinch (to taste) salt and black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1.5 cups red wine
- 1 can (14 oz) canned crushed tomatoes
- 2 leaves bay leaf
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- 1
Pat lamb dry. Season generously with salt and black pepper.
- 2
Heat oil in a large heavy pot over medium-high until shimmering, ~90 seconds.
- 3
Working in batches, sear lamb without moving 2-3 min per side until browned. Set aside.
- 4
Add onion to the pot and cook, stirring, until softened and translucent, ~5 minutes.
- 5
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- 6
Pour in red wine and scrape any browned bits from the bottom of the pot with a wooden spoon.
- 7
Return lamb to pot. Add tomatoes and bay leaves. Bring to a simmer, stirring once.
- 8
Reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until lamb is very tender.
- 9
Taste and adjust seasoning with salt and pepper. Remove bay leaves.
- 10
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Tools you’ll need
- large heavy pot with lid (at least 5-quart)
- wooden spoon
- chef's knife
- cutting board
- paper towels
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