Updated: May 9, 2012 9:58AM

MAKES 6 SERVINGS

2 tablespoons vegetable oil

2½ pounds boneless beef shank or chuck roast, cut into 2-inch pieces

Kosher salt and freshly cracked pepper

1 white onion, sliced

1 bay leaf

1½ teaspoons smoked, hot paprika

2½ tablespoons sweet paprika

1¼ t easpoons caraway seeds, toasted and ground

1/2 t easpoon dried
marjoram

1 teaspoon dried thyme

1

tables poon garlic, minced3 ta

b lespoons tomato paste2 tablespoons sherry vinega

r, plus additional

1 cup water

2½ cups chicken stock

6 tablespoons sour cream

Heat oil in large braising pan, such as Dutch oven, over high heat. Lightly season beef with salt and pepper. When pan is sizzling, add meat and brown on all sides. Work in batches so meat does not “steam.” Remove beef and reserve.

Reduce heat to medium and add onion, herbs and spices, stirring occasionally until onions are lightly browned and translucent, about 4 minutes. Add garlic and saute for another minute, then add tomato paste. Cook 5 minutes, then deglaze pan with vinegar. Dislodge browned bits from bottom of pan, and reduce liquid by half. Add water and chicken stock and bring to simmer.

Reduce heat to low and cook until beef is fall-apart tender, 1½ to 2 hours. Taste and adjust seasonings, if necessary. Add splash of sherry vinegar before serving to brighten the dish. Serve immediately, garnished with dollop of sour cream for added tang.

Adapted from Chris Pandel,
the Bristol and Balena

Nutrition facts per serving: 372 calories, 16 g fat, 5 g saturated fat, 83 mg cholesterol, 11 g carbohydrates, 4 g sugars, 45 g protein, 500 mg sodium, 2 g fiber

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