2 tablespoons vegetable oil
4 lamb shanks
Kosher salt
Freshly ground black pepper
1 1/2 cups Rioja or 1 1/2 cups good quality beef stock
1 cup good quality balsamic vinegar
1 bulb garlic, cut in half horizontally
2 bay leaves
1 teaspoon paprika, or to taste
1/2 teaspoon whole black peppercorns
4 sprigs fresh rosemary
1 1/4 cups good quality beef stock
One 4-ounce piece chorizo
1 large red onion, cut into wedges
2 carrots, chopped
1 tablespoon honey
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