Add organic paprika to slow-cooked one-pot mutton shanks for a deep, peppery aroma redolent of the Spanish mountains. Brown the shanks in a casserole before tossing in sliced red and yellow peppers, red onion, roughly chopped garlic and pitted black olives. Half cover the meat with chopped plum tomatoes, add some red wine and a splash of sherry vinegar. Stir in a few good pinches of paprika, seasoning and some cooked cannellini beans. Cook in a low oven for at least three hours and serve with rustic bread and a sprinkling of chopped parsley.