Cut the pork shanks into bites. Heat the oil and fry until the pork takes on a light tan. Add the chopped onions, and once it fries, mix the flour in. Add paprika, salt to taste, caraway and pour in enough hot water to cover the meat.
Boil the dish on low heat and shortly before the meat is ready, add the wine. Boil for another 10-odd minutes and finally mix the yoghurt in.
Serve the pork goulash with a side of boiled macaroni or mashed potatoes.