Paprika Beef Shanks

2 tablespoons salad oil
8 beef shank cross cuts, each 3/4 inch thick (about 4 1/2 pounds)
6 medium-sized onions, thinly sliced (about 2 pounds)
2 tablespoons paprika
3 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 can (6 oz.) tomato paste
1 bay leaf
1 tablespoon grated lemon peel
1/4 teaspoon caraway seeds

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. Into drippings in Dutch oven, stir onions and paprika; cook over medium heat, stirrring 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. Skim fat from liquid in Dutch oven; discard bay leaf. Sprinkle mixture with lemon peel and caraway seeds.