adafina?

Adafina is the famous sabbath day stew of the Iberian and north African Jews.  If I understand the evolution of the dish we call "Andalusian chickpeas" correctly, a pretty simple way to get to a decent adafina is to do this.  Start with Andalusian chickpeas.  Take out the chorizo.  Add goat and pimenton.  So that is what I did.

Here is my organic, grass-fed, free-range goat shank.

 Here are a couple of later stages.

 

Oh yeah.  I cooked this on a Tuesday night (and wednesday morning) and did tend to it after sunset, but this was really more in celebration of Thanksgiving!