Chanfana - Great Southern Restaurants

Ingredients

• 3 pounds lamb shoulder, excess fat removed; cut into large pieces
• 1 large Spanish onion, medium chopped
• 1 medium-size bulb garlic, peeled and rough chopped
• 3-4 teaspoons (1 per layer) smoky sweet paprika
• 2 750 ml bottles Portuguese red table wine (or cabernet sauvignon)
• 4 tablespoons extra virgin olive oil
• 1 small can tomato paste
• 1 bunch flat-leaf parsley
• 3 bay leaves, broken (1 per layer)