Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season the lamb chunks generously with salt and pepper, then sear them in batches until browned on all sides, removing them to a plate when done.

In the same pot, add the sliced chorizo and cook for 2-3 minutes until the vibrant red oils are released.

Add the diced onion to the pot and cook for another 5 minutes, stirring occasionally until softened and translucent.

Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant to avoid burning the spices.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.

Return the browned lamb and any resting juices to the pot, then add the crushed tomatoes, chicken stock, and rosemary sprigs.

Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 3 to 3.5 hours until the lamb is very tender.

Stir in the drained cannellini beans gently and cook uncovered for an additional 20-30 minutes to thicken the sauce and warm the beans through.

Remove the rosemary sprigs, check for seasoning, and serve the stew hot with fresh parsley and crusty bread.