Prepare ingredients: Remove the meat from the bones, chop into chunks. Quarter the onions and slice the quarters thinly. Chop the carrots and the pepper.
Saute: Heat the fat in a large Dutch oven or another wide thick-bottomed pot. Cook the onions for about 5 minutes, stirring regularly, until they are softer and slightly golden, but not brown.
Caramelize: Add honey and let caramelize slightly for about 3 minutes, stirring regularly.
Add the prepared vegetables, grate the garlic on top. Add the marjoram, thyme, both paprika sorts, bay leaves, some salt, and pepper. Pour in the wine, stir to combine, and let bubble for about 2 minutes.
Add the meat pieces and cook for about 5 minutes, stirring regularly, until they change their color on all sides.
Simmer: Pour the stock into the pan, stir, turn the heat down to low, cover the pot and cook for 50 to 60 minutes, stirring regularly. Check after about 50 minutes, the meat should be really soft. If it is not yet, give it more time, it should become really soft.
Reduce sauce: Once the meat is tender, remove the lid and increase the temperature slightly to allow the sauce to thicken a little. You can help it thicken with corn starch, but I never had to.
Adjust the taste with salt, pepper, lemon juice, and vinegar.