🇵🇹 Portugal · Food
Chanfana de Borrego
By eatmundo · August 3, 2026
🇵🇹 PTA deep, slow-cooked lamb stew from the Beira region, traditionally prepared in clay pots. The combination of red wine and aromatics creates an incredibly tender, flavorful meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 800g of lamb into bite-sized cubes and place them into a deep heavy-based clay or cast iron pot.
- 2
Thinly slice 2 large onions and crush 4 garlic cloves, then scatter them over the meat alongside 2 dried bay leaves.
- 3
Pour 200ml of dry white wine over the mixture, ensuring the meat is well-coated in the aromatics.
- 4
Add 50g of lard on top of the ingredients; this provides the necessary fat for a rich, silky mouthfeel.
- 5
Cover the pot with a heavy lid and cook in a preheated oven at 160°C for 3 hours, checking only once to ensure the sauce hasn't reduced too quickly.
- 6
Uncover the pot for the final 30 minutes to allow the sauce to thicken slightly and the top of the meat to develop a roasted crust.
- 7
Season with salt to your preference only after removing the pot from the heat to avoid toughening the proteins.
- 8
Serve piping hot directly from the pot, traditionally accompanied by boiled potatoes.
Frequently Asked Questions
Can I use red wine instead?+
Yes, while white is traditional in some variations, red wine makes the dish darker and bolder.
Why use lard?+
Lard adds a depth of flavor that vegetable oils cannot replicate in long-braised dishes.
What is the best cut of meat?+
Use shoulder or neck cuts, as they have enough connective tissue to become tender during the long cook.
Can I make this on the stovetop?+
While possible, the oven provides the uniform heat necessary for the meat to fall off the bone.
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