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Serves 4

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  • 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
  • - 1–2 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



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