Lamb shank chanfana

Miguel Almeida slow cooks his Portuguese stew to create melt in the mouth tender lamb and a rich unctuous red wine sauce
Lamb shank chanfana
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium


  • 3 shallots, chopped
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 lamb shanks
  • 500 ml good quality red wine
  • 1 chilli, chopped
  • 1 bay leaf
  • 1 small bunch thyme
  • 4 carrots, cut into batons
  • 2 slices toasted rye bread


1. Preheat the oven at 100C/80C fan/gas ΒΌ.

2. Put the chopped shallots, the garlic cloves with the olive oil in a casserole pan. Place the lamb shanks on top, cover with the red wine, chilli, bay leaf, thyme and carrots. Season with salt and pepper.

3. Place the casserole inside the oven and let it slow cook for 5 hours. When it's ready the meat will be falling off the bone and the carrots will be very soft.

4. To serve, put the toast at the bottom of two deep dishes, top with meat and pour over the juices.

Recipe and image supplied by Miguel de Almeida

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