Ingredients

• 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

Directions

• Preheat the oven to 150C/300F/Gas 3.
• Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.
• Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks
• garlic
• bay leaves
• paprika
• peppercorns
• half the rosemary and the stock. Cover with a lid and bring to the boil.
• Once boiling
• place the dish into the oven and cook for two hours.
• Remove the dish from the oven and add the chorizo
• onion
• carrots
• honey to taste
• if using
• and the remaining rosemary
• then return to the oven and cook for another hour
• or until the meat is tender and falling off the bone.
• Remove the meat and vegetables with a slotted spoon and keep warm.
• Place the casserole dish onto a high heat and boil for 8–10 minutes
• or until thickened slightly. Add salt and freshly ground black pepper to taste.
• Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce.