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1
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
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2
Add the garlic and caraway seed.
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3
Cook for 1 minute.
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4
Add the sweet and sharp paprika, marjoram, thyme, and bay leaf.
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5
Saute another minute, until fragrant.
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6
Add the tomato paste.
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7
Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.
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8
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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9
Taste and adjust seasoning with salt and pepper.
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10
Serve with Spaetzle on the side.
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11
In a small bowl, beat together the egg yolks, egg and milk.
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12
In a medium bowl, combine the flour, nutmeg, salt, and pepper.
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13
Add the egg mixture to the flour mixture and mix with hand until well blended.
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14
Do not overmix at this stage.
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15
Cover the bowl and refrigerate.
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16
Allow the batter to rest for at least 1 hour.
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17
Bring salted water to a boil.
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18
Place a perforated hotel pan on top of the pot.
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19
Place the batter on the pan and force through the holes to form spaetzle.
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20
Cook for 4 to 5 minutes, or until al dente.
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21
Transfer cooked spaetzle to a bowl of ice water to shock.
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22
When cool to the touch, drain well.
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23
Stir in half the oil.
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24
(At this point you can cover and refrigerate up to 2 days).
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25
Over high heat, place a large saute pan until it gets very hot.
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26
Add the remaining 1/4 cup of oil and the boiled spaetzle.
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27
Saute until golden.
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28
Season, to taste, with salt and pepper.
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29
Finish with butter and sprinkle with parsley.
