Lamb shank stew with smoked paprika

I borrowed the flavouring in Spanish chorizo when preparing this dish, namely Spanish smoked paprika (pimenton ahumado), giving a bright red hue and a rich taste to the stew.

Cover lamb shank with water and slow cook with:

1 tbsp Spanish smoked paprika

1 tbsp fermented bean paste/miso

1 tbsp orange peel/orange marmalade

3 dried figs

1 onion and 1 carrot finely cut

chili, salt & pepper to taste

for around 2 hours, thicken sauce if necessary.