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2 tbsp extra virgin olive oil
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4 cups onions, thinly sliced
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1 tbsp sugar
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3 garlic cloves, minced
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1 tbsp caraway seeds, toasted and ground
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1 1/2tbsp sweet paprika
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1 tsp spicy paprika
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2 tbsp minced fresh marjoram leaves
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1 tsp minced fresh thyme leaves
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1 bay leaf
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3 tbsp tomato paste
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2 tbsp balsamic vinegar
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4 cups chicken stock
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1kg beef shank, cut into small cubes
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1 tsp salt
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1/4 tsp freshly ground black pepper
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In a large sauté pan, heat the olive oil and sauté 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. Sauté another minute, until fragrant.
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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.
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Serve with rice, potatoes or pasta.
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