Rioja braised lamb shanks with chorizo and garlic
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
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