1. 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.
2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3. 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.
4. Taste and adjust seasoning with salt and pepper.
Just a note for those of you non-meat eaters. I make stroganoff's & goulashes fairly frequently, but since husband doesn't eat red meat, I substitute chunks of turkey for the beef & the recipes still come out delicious.
Only difference is the cooking time, which obviuosly is shortened considerably.