Boil the pork shanks in a 5-litre pot for 20 minutes. Skim from time to time.
Add the onion, bay leaves, pepper and parsley.
Cook for 45 minutes or until the meat is tender. Remove the meat from the broth.
Strain the broth and put it back in the pot.
Debone the meat and discard the skin, then slice it.
Wash the cabbage and dry.
Add the sliced meat and the drained sauerkraut or fresh cabbage to the broth
Add the pieces of hock or prosciutto and sultanas to taste and simmer for 1 hour.
Add your sauteed mushrooms to the soup.
Mix the flour and lard until the mixture is homogeneous and add it to the pot with the meat and cabbage.
Continue cooking, stirring over medium heat until it thickens.
Season with salt and pepper. Serve the dish with Pampushky, Ukrainian pull apart soft garlic bread