Season the diced lamb shoulder generously with salt and black pepper.

Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden, then remove and set aside.

In the same pot, add the sliced chorizo and fry for 2-3 minutes until the flavorful red oils release.

Add the diced onion to the pot and cook for 5 minutes until softened, then stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant.

Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

Return the browned lamb to the pot along with the chopped tomatoes and beef stock. Bring the mixture to a simmer.

Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer gently for 1.5 hours until the lamb is very tender.

Stir in the drained butter beans and cook uncovered for an additional 15-20 minutes to allow the sauce to thicken and the beans to warm through.

Taste and adjust seasoning if necessary, then serve hot garnished with fresh parsley.