Preheat your oven to 320°F (160°C).

Heat a large splash of oil in a heavy-based ovenproof casserole dish (Dutch oven) over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches until golden. Remove and set aside.

In the same pot, add the sliced chorizo and fry for 2-3 minutes until it releases its red oil. Add the onion and red pepper, cooking for 5-7 minutes until softened.

Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Pour in the chopped tomatoes, stock, and sherry vinegar. Scrape the bottom of the pot to release any flavorful bits.

Return the browned lamb and any resting juices to the pot. Bring to a simmer, then cover with a lid.

Transfer to the preheated oven and cook for 2 hours, or until the lamb is tender.

Remove the pot from the oven, stir in the drained butter beans, and return to the oven without the lid for another 20-30 minutes to thicken the sauce.

Garnish with fresh chopped parsley and serve warm with crusty bread.