2 carrots, peeled and chopped
1 garlic bulb, cut in half horizontally
1 large red onion, peeled and cut into wedges
4 sprigs fresh rosemary
350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock
300ml/10fl oz beef stock
salt and freshly ground black pepper
handful black peppercorns
dash honey, to taste
oil, for frying
1–2 tsp paprika
125g/4oz chorizo
4 lamb shanks