Directions:
- In a large saute pan, heat the olive oil and saute 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. Saute another minute, until fragrant. 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.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- Spaetzle:
- 4 egg yolks
- 1 egg
- 1 3/4 cups milk
- 1 pound (about 3 cups) all purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup peanut oil
- Salt
- Pepper
- 2 ounces unsalted butter
- 1 tablespoon fresh minced parsley
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.08 Kcal (2538 kJ) | ||
| Calories from fat | 197.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.89g | 34% | |
|---|---|---|---|
| Cholesterol | 117.77mg | 39% | |
| Sodium | 1069.02mg | 45% | |
| Potassium | 1766.96mg | 38% | |
| Total Carbs | 29.54g | 10% | |
| Sugars | 14.39g | 58% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 72.25g | 144% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.8mg | 44% | |
| Calcium | 138.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.47 Kcal (375 kJ) | ||
| Calories from fat | 29.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 34% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 39% | |
| Sodium | 157.81mg | 45% | |
| Potassium | 260.84mg | 38% | |
| Total Carbs | 4.36g | 10% | |
| Sugars | 2.12g | 58% | |
| Dietary Fiber | 0.73g | 20% | |
| Protein | 10.67g | 144% | |
| Vitamin C | 1.9mg | 21% | |
| Iron | 1.2mg | 44% | |
| Calcium | 20.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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