Chanfana Lamb

From sbs

In a large heavy pot or casseole dish place some onion & 1 / 4 garlic & a layer of lamb pieces.

Sprinkle with rock salt , white pepper , torn bay leaf & sweet paprika.

Repeat until lamb is all used.

Pour over red wine to cover lamb.

Cover pot & marinate for at least 4 hours.

Do not refrigerate.

When ready to cook you may need to top up wine as the meat will soak up some during the process.

Pour over the olice oil & place the bunch of parcely on top.

Cover with a tight lid or foil.

Pre heat oven to 200c.

Cook for 45 minutes.

Then reduce to 180c & cook for 2.

25hrs.

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