How to make it

  • In a large saute pan, heat the olive oil and saute the onions and sugar
  • until caramelized.
  • Add the garlic and caraway seed. Cook another 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.

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  • TomS 7 years ago
    Simply superb! The best I have had since Vienna...totally accurate.
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