To begin, place the goat pieces in a large non-reactive bowl or clay pot. Add garlic, bay leaves, paprika, pepper, and salt. Pour over the red wine, ensuring the meat is fully submerged. Cover and refrigerate for at least 12 hours, ideally overnight, to allow the wine and spices to penetrate. Proceed to preheating the oven.

Preheat your oven to 160°C. If using a traditional clay pot, soak it in water for 20 minutes before use to prevent cracking. Move to cooking aromatics.

In a large ovenproof pot or clay vessel, melt the lard (or warm olive oil) over medium heat. Add bacon and cook until it begins to render its fat, then add the sliced onion and cook until soft and translucent. Transition to adding the marinated meat.

Lift the goat pieces from the marinade and place them into the pot, browning lightly for added depth of flavour. Pour in the marinade, including garlic and bay leaves. Add rosemary and dried chillies if using. Proceed to covering and baking.

Cover the pot tightly with a lid or foil to trap moisture. Transfer to the oven and cook for 3–4 hours, checking occasionally to ensure the meat remains mostly submerged. Continue until the goat is fork tender. Move to final seasoning.

Remove from the oven, taste the sauce, and adjust seasoning with salt or pepper if needed. If the sauce is too thin, reduce it slightly over low heat on the hob. Prepare to serve.

Serve Chanfana in its cooking pot for a rustic presentation. Traditionally paired with boiled potatoes, crusty bread, or rice to soak up the rich wine sauce. Garnish with fresh parsley for a touch of brightness.