Wash the shank, salt it very well and braise in a little oil until golden. Put the container aside and in the same oil, add paprika, salt and about 4 1/5 cups (1 L) water.
Optionally, add a ready-made broth (I used veal ribs broth). Place the braised shank in a tray and pour on the liquid from the frying (it's best if using a pot with a lid, if you don't have one use aluminum foil).
Bake at 482°F (250 °C) while periodically checking and turning the meat over, so that it can take in the sauce everywhere. I baked for about 2 hours but it really does depend on the size of the shank. Once you feel that it's ready, add the potatoes and remove the lid or foil.
Make a mixture from the oil and paprika and smear the meat and potatoes. Continue baking but this time baste the meat and potatoes every 5-10 min. with the sauce released in the tray for an appetizing, golden and crispy crust.