Peel onions, chop. Cut beef into medium sized cubes. Heat the lard in a large pot. Fry the onions, while stirring continuously, over a high heat until the become golden (not brown). Add paprika, sauteé for only 3 seconds. Douse with a shot of vinegar and the water. Add the shank. Season with a pinch of salt, crashed garlic cloves, tomato puree, marjoram and caraway. Simmer for two to three hours uncovered. Stir occasionally until the meat is soft but still firm and the goulash has acquired a beautiful red-brown colour. Add water until you have a thick sauce, if there is too little liquid. At last you can season with a beef soup cube.