Chanfana Lamb Food

CHANFANA LAMB -

Chanfana Lamb - image

Make and share this Chanfana Lamb - recipe from Food.com.

Provided by Catherine Robson

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion
1 large head of garlic
3 kg lamb shoulder, remove excess fat & cut into pieces
rock salt
white 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

Steps:

In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
repeat until lamb is all used.
Pour over red wine to cover lamb.
Cover pot & marinate for at least 4 hours.
DO NOT REFRIGERATE.
When ready to cook you may need to top up wine as the meat will soak up some during the process.
pour over the olice oil & place the bunch of parcely on top.
cover with a tight lid or foil.
Pre heat oven to 200c.
Cook for 45 minutes( or until you can smell the aroma).
Then reduce to 180c & cook for 2.25hrs.

Nutrition Facts : Calories 1703.5, Fat 116.5, SaturatedFat 47.7, Cholesterol 360, Sodium 331.2, Carbohydrate 14.2, Fiber 1.2, Sugar 3.4, Protein 84.3

BRAISED LAMB SHANKS

Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

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