1. Prepare the sauce in advance. Roast the beef bones in the pre-heated oven at 180 °C until they are almost black. Pour the water over the bones, add the chopped carrots, celery root and onion and cook slowly for about 5 hours. Strain off the broth, add the tomato paste, butter and simmer until the sauce thickens.

2. Grill the lamb ribs and ham on the ceramic barbecue “Big Green Egg” until your desired level of doneness. Season with salt and pepper. Spread the cooked lamb ham with the prepared sauce and cover with breadcrumbs mixed together with chopped parsley.

3. Wash the asparagus and grill them on the barbecue. Season with salt.

4. Make the potato croquettes. Mix mashed potatoes with salt, add the chopped parsley, Parmesan cheese and butter. Stir well. Form small balls from the mixture. Roll the potato balls in egg and panko breadcrumbs mixture to coat and fry in oil at 180 °C temperature.

5. Make the Jerusalem artichoke puree. Wash the Jerusalem artichokes and cook them in milk. Strain off the vegetables but keep the milk aside. Add the butter and salt and mash into puree. If the puree is too thick, add the milk you saved from cooking the Jerusalem artichokes.  

6. On a plate place the grilled ribs, ham, a few croquettes and asparagus, Jerusalem artichoke puree and garnish with the sauce.  You can warm up the potato croquettes, sauce and puree in a pot on the barbecue.