Adapted from a recipe in Hamin by Sherry Ansky
2 kilos (4lbs) veal or lamb osso buco (I used short ribs)
Peel and cut the turnips, celery root, parsley root and Jerusalem artichokes into large cubes. Place the root vegetables and celery in a bowl and set aside.
Place 1 tablespoon of oil in a large Dutch oven on medium-high heat. Brown the meat and goose drumsticks, in batches, on all sides, and set aside in a bowl.
Add 2-3 more tablespoons of oil, reduce the heat to medium and
saute the whole shallots for 3-4 minutes. Add all of the root
vegetables except for the potatoes. Stir occasionally with a wooden
spoon to ensure that the vegetables do not stick to the bottom of the
pot. Add the paprika, cayenne, black peppercorns, chopped tomatoes and tomato paste and
stir a little more.
Then return all of the meat to the pot and stir everything together. Pour on enough boiling water to just cover all of the ingredients and add the thyme, bay leaf, sage, and rosemary. Reduce the temperature to a simmer and cook for one hour. Add salt and pepper to taste.
Preheat the oven to 90-100C (195 - 212F).
Add the potatoes and garlic, add a little more salt to taste, cover the pot tightly and put it in the oven until lunchtime the following day.