Cut the pork shank into portions and finely chop a fully matured sauerkraut. Arrange some of the sauerkraut in a pan, then add meat and sauerkraut again.
Season it with spices and add 1/2 a cup of oil, fried with the paprika. Fill half of the pot with equal parts cabbage juice and water.
Boil the dish on low heat until mostly only fat remains. It can be prepared in the same manner in the oven.