Boil shanks in salted water for about 1 hour until tender, then remove and chop the skin, set aside. Roast onion in fat until golden, stir in salt, pepper and paprika powder, pour in a little water, add boned shanks and cook covered on low heat for about 15 minutes. After half of the cooking time add peppers, shortly before the end of the cooking time add apricot quarters (they must not become mushy). Sprinkle with sage and serve immediately. Flour dumplings as garnish.