Braise the diced onions and carrot in a little oil. Add the coarsely chopped potatoes and garlic as well. Fry a bit more and stir.
Place the boiled shank in the middle of a small tray and sprinkle with the paprika, while smearing with a little oil on top. Pour the potatoes in around the shank. Add 2 ladles of the broth in which you boiled the meat.
Sprinkle on a tablespoon of tomatoes here and there.
Put the dish in a preheated 356°F (180 °C) oven to cook for another 30 min. Baste the shank 2-3 times during baking with the sauce.
Optionally, sprinkle with chopped parsley.