Preheat the oven to 150C (300F), gas mark 3. Season the lamb well with salt and pepper.   Add a little oil to a large frying pan over and heat over a high heat.   Turn down the heat slightly and brown the lamb shanks all over, then set aside.

In a large saucepan with lid, pour in the wine and balsamic vinegar and bring to the boil. Boil for 5 minutes then add the browned lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and stock.   Place the pan over a high heat, cover with the lid and bring it to the boil.   As soon as it is boiling, take the pan off the heat, place it in the oven and cook for 2 hours.

Remove the pan from the oven and add the chorizo, onion, carrots, honey to taste (if using), and the rest of the rosemary, then return to the oven and cook for another hour, or until the meat is almost falling off the bone and you can pull the meat away from the bone with little effort.

Scoop the lamb and vegetables out of the pan with a slotted spoon and keep warm. Leave a few garlic cloves if you want to intensify the flavour of the sauce.   For a thicker sauce put the pan back on the heat and bring to the boil.   Boil it fiercely for about 8 to 10 minutes until it is the right thickness, then leave to cool slightly.   Taste and adjust the seasoning if necessary.