Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups onions, thinly sliced
• 1 tablespoon sugar
• 3 garlic cloves, minced
• 1 tablespoon caraway seeds, toasted and ground
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon spicy paprika
• 2 tablespoons minced fresh marjoram leaves
• 1 teaspoon minced fresh thyme leaves
• 1 bay leaf
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4 cups chicken stock
• 2 1/2 pounds beef shank, cut into 2-inch cubes
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute.
• Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste.
• Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.
• Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Optional: Serve with Spaetzle, Knödel or Pasta on the side.

Notes

• 11-17-25 1/4 Recipe
• I Substituted spicy paprika with
• Deggi Mirch
• Piment d Espelette

Photos