lamb

• redients - 4 lamb shanks
• - salt and freshly ground black pepper

- oil, for frying

• - 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock
• - 250ml/9fl oz balsamic vingear
• - 1 garlic bulb, cut in half horizontally
• - 2 bay leaves
• - 1â2 tsp paprika
• - handful black peppercorns
• - 4 sprigs fresh rosemary
• - 300ml/10fl oz beef stock
• - 125g/4oz chorizo
• - 1 large red onion, peeled and cut into wedges
• - 2 carrots, peeled and chopped
• - dash honey, to taste