Take your best heavy bottomed casserole. Heat the vegetable oil and add the onion rings, cooking over a medium flame for roughly 15 minutes, until softened and golden.
Remove from the pan with a slotted spoon and add the beef pieces (you will need to do this in batches) turning them over to get some nice colour. Try not to burn the base of the pan!
Deglaze with the red wine and add the vinegar and paprika. Cook out for a minute or so before adding the onions and beef back in along with the bay leaf. Season with salt.
Pour over the stock and bring to a gentle simmer. Cook for around two to three hours, until the beef is tender but not soggy and you have a thick sauce. Gently shred and remove the bones.
Add the marjoram, lemon zest, lemon juice and the Lea & Perrins and stir through the butter. Season to taste.
Toss through the pasta, using some pasta water to help create a smooth emulsified sauce.
Mix together the marjoram leaves, garlic and lemon zest to make a gremolata for a zesty garnish!
