Chanfana Lamb -

• 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

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, white 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.

onion, head of garlic, lamb shoulder, salt, white pepper, sweet paprika, bay leaves, liters red wine, olive oil, flat leaf parsley

Taken from www.food.com/recipe/chanfana-lamb-224977 (may not work)