Pat the pork cheeks dry with paper towels and brown them in a large pot with butter and olive oil. Remove them from the pot.

Cut onions, garlic, carrots, and celery root into cubes and brown them in the same pot. Add dried rosemary and tomato paste and let it fry for a moment.

Add water, wine, and the herb bouquet and let it simmer over low heat with the lid on for about 1 1/2 hours, until the cheeks are completely tender. 

Remove the meat. Allow the liquid to reduce a bit, thicken it slightly if it's too thin. Season the sauce with vinegar, sugar, lemon juice, and salt and pepper. Optionally, add a dash of cream if you prefer a creamy and rich sauce.  

 

Coarsely grate potatoes and onions on a grater.

Squeeze/press the grated potatoes and onions free of liquid using a dish towel. Change the cloth if it becomes too wet - it's important to press out as much liquid from the potatoes as possible. This makes the potatoes deliciously crispy instead of soft. 

Mix potatoes, onions, egg, salt, and pepper well in a bowl.

Form the mixture into small, flat cakes, use a mold for uniformly shaped rösti if desired.

Heat a pan with plenty of butter and olive oil and fry your rösti over medium heat for 20-25 minutes on each side.

 

Finely grate the lemon peel and mix it with the chopped parsley. 

 

Serve the dish with gremolata, pommes rösti, and pickled red onions.