Ask your butcher to give you the shoulder bone. Brown the meat all over over in a frying pan over a moderate heat, put into a braising pan. In the same frying pan, fry the sliced carrots and the quartered onions. As soon as brown, pour into the braising pan. Add in the bones, the halved tomatoes and the bouquet, salt, pepper, moisten with the wine, cover. Bake in the oven (350F), the sauce must gently simmer but make sure it does not boil. After an hour, turn the meat. After two hours of baking, turn off the oven. Cover the meat and leave in the half-open oven for 15 to 20 minutes to rise, then take out. Sieve the juice, skim the fat off, reduce the juice to the desired quantity. Add 1 level teaspoon paprika, add the cream into which you had mixed the dissolved cornstarch. Adjust the seasoning. Boil while stirring continuously. Serve the meat cut into pieces, coated with the sauce, and the remaining sauce in a gravy boat. You can serve with butter pasta, rice or mashed potatoes.
