1. In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. 2. Add the garlic and caraway seed. Cook another minute. 3. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. 4. Saute another minute, until fragrant. 5. Add the tomato paste. 6. Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper. 7. Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally. 8. Taste and adjust seasoning with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
