traditionally topped with sour cream and served with spaetzle this dish is a hearty crowd pleaser. I made it for my first dinner party of the year and switched it up, serving it with creamy mashed potatoes
In a large sauté pan, heat the olive oil and sauté 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. Sauté 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 2 hours, stirring occasionally.
Taste and adjust seasoning with kosher salt and freshly ground pepper.