🇵🇹 Portugal · Food
Chanfana
By eatmundo · August 4, 2026
🇵🇹 PTA legendary slow-cooked goat or lamb stew from the Beira region, traditionally prepared in clay pots with local wine. The long, gentle cooking process transforms humble cuts into incredibly tender, flavorful meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 160°C (320°F).
- 2
Cut 1kg of lamb shoulder into 5cm chunks, ensuring a mix of lean meat and fat.
- 3
Place the meat in a traditional clay pot or a heavy Dutch oven, layering it with the smashed garlic, bay leaves, and lard.
- 4
Dust the meat evenly with 1 tablespoon of paprika and sprinkle generously with salt.
- 5
Pour the 250ml of dry white wine over the meat until it is nearly submerged.
- 6
Cover the pot tightly with a lid to seal in the moisture.
- 7
Slow-cook in the center of the oven for approximately 2 to 2.5 hours, until the meat is fork-tender.
- 8
Remove the lid for the final 15 minutes to allow the sauce to thicken into a rich, dark glaze.
- 9
Let the dish rest for 10 minutes before serving with rustic bread or boiled potatoes.
Frequently Asked Questions
Can I use goat instead of lamb?+
Absolutely, goat is the traditional choice for Chanfana in the Beira region, though lamb is a perfectly authentic and tender alternative.
Why use a clay pot?+
The clay pot conducts heat slowly and evenly, allowing the flavors to meld in a way that modern metal pots struggle to replicate.
What if the wine doesn't cover the meat?+
The meat will release its own juices, so it does not need to be fully submerged, but ensure the lid is tight to prevent drying out.
How do I know when it is done?+
The meat is ready when it is completely tender and easily falls away from any bones or pulls apart with a gentle tug of a fork.
🇵🇹 PTMundo Match
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