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  • Author: Dinarte Menezes
  • Total Time: 4 hours 34 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


It is one of the great gastronomic icons of the central region, as evidenced by its election as one of the 7 Wonders of Gastronomy in 2011. The chanfana is cooked for several hours to tenderize the meat and the result is a complex harmony of flavors.


  •  2 kg lamb or kid in pieces
  • 500ml Red wine
  • 8 tooth Garlic
  • 1 c. of soup Salt
  • 150 g Big onion
  • 50ml Olive Oil
  • 1 Gb Clove
  • 3 Sheet Blonde
  • 1 Sauce Rosemary
  • 100ml Brandy
  • 1 kg Baked potato
  • 1 gb Parsley


Step 1
Place the meat in vinaigrette (red wine, garlic, salt) for at least 24 hours.
step 2
In a clay container, brown the onion, previously peeled and cut into thin slices, in olive oil. Add the meat and garlic, cloves, bay leaf and a rosemary sauce and bring to a boil.
step 3
Halfway through cooking, add the brandy, cover and let it boil until the meat is half cooked and the scents of brandy and wine have passed.
step 4
Preheat the oven to 120°C.
step 5
Place the clay container, well covered, in the oven and let it cook for about 4 hours.
step 6
Serve the meat with boiled potatoes and parsley.



The original chanfana recipe is made with old goat meat.

  • Prep Time: 270
  • Cook Time: 4
  • Category: Main Dish
  • Method: Cooked
  • Cuisine: Portuguese

Keywords: Chanfana, Meat, Cooked, Gluten Free, No Milk

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