Chanfana Lamb -

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 large onion
• 1 large head of garlic
• 3 kg lamb shoulder, remove excess fat & cut into pieces
• rock salt
• pepper
• 1 teaspoon sweet paprika, for each layer
• 2 -4 bay leaves
• 2 liters red wine, enough to cover meat
• 4 tablespoons olive oil
• 1 bunch flat leaf parsley

Recipe

• 1 in a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
• 2 sprinkle with rock salt, pepper, torn bay leaf & sweet paprika.
• 3 repeat until lamb is all used.
• 4 pour over red wine to cover lamb.
• 5 cover pot & marinate for at least 4 hours.
• 6 do not refrigerate.
• 7 when ready to cook you may need to top up wine as the meat will soak up some during the process.
• 8 pour over the olice oil & place the bunch of parcely on top.
• 9 cover with a tight lid or foil.
• 10 pre heat oven to 200c.
• 11 cook for 45 minutes( or until you can smell the aroma).
• 12 then reduce to 180c & cook for 2.25hrs.