How to make
Wash the pork shanks and put them in a pressure cooker, pour in water up to the top, season with salt and pepper and close the pot.
Put it on the stove, turn it up to max temperature, leave to boil, then lower to medium heat and let the meat boil for 1 hour.
Once the meat is ready, let the pressure drop and carefully open the pressure cooker. Take the meat out, strain the broth and leave it aside. Let the meat cool a bit and debone it, tear it or cut it into small pieces. After an hour of boiling, the meat should be perfectly cooked and simply fall off the bone.
Put the milk in a pot and heat up a stove. On another stove, put a saucepan with the butter and oil, add in the paprika and braise for a few seconds. Pour in 2-3 ladles of the broth from the meat and stir.
Once the milk comes to a boil, pour in the braised paprika to it. Stir and pour in about 8 1/3 cups (2 L) of the broth. Add in the pieces of meat to the pot, stir, season with salt and black pepper and cook another 10 min. Take the soup off the stove.
Pour the vinegar in a little bowl, season with salt and black pepper. Clean and chop the garlic, add it to the vinegar, plus a few cayenne pepper flakes.
Serve the soup in a deep plate or bowl and season with 1 tsp of the spicy seasoning.
