Paprika Beef Shanks
|Salad oil||2 Tablespoon|
|Beef shank cross cuts||8 (Each 3/4 Inch Thick)|
|Onions||6 Medium, thinly sliced|
|Water||3 Cup (48 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Lemon peel||1 Tablespoon, grated|
|Caraway seeds||1⁄4 Teaspoon|
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef shank cross cuts, a few pieces at a time, until well browned on all sides, removing shanks to bowl as they brown; set aside.
2. Into drippings in Dutch oven, stir onions and paprika; cook over medium heat, stirring occasionally, until onions are tender, about 10 minutes. Stir in water, salt, pepper, tomato paste, and bay leaf. Return meat to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork-tender, stirring mixture occasionally.
3. Skim fat from liquid in Dutch oven; discard bay leaf. Sprinkle mixture with lemon peel and caraway seeds.