Egg-Lemon Sauce
Clean the celeriac, boil briskly for 2-3 minutes in plenty of water and drain. Heat half the olive oil in a deep pot and brown the meat lightly on all sides. Remove from the pot with a slotted spoon.
Add the remaining oil to the pot and add the celeriac, leeks and onion and continue to sauté. Add the meat, the herb cube, salt and pepper and simmer for 1 hour and 15 minutes.