In a large bowl, mix all the ingredients except the chops and potatoes. Stir well and add the chops to the mixture. Cover with plastic wrap and leave in the fridge for 2 hours to marinate.

Clean the celery root and cut it into large pieces. Clean the leeks and onions and cut them into thick slices. Heat the oil in a wide pot and sear the meat on all sides until it is well-browned.

Mix the lemon zest, salt, pepper, garlic, honey, and lemon juice to create a thick mixture. Grab each knuckle with the bone facing down and make three deep cuts in the meat. In each incision, place the mixture.

Heat the olive oil in a wide pot and sauté the onions with the mushrooms until they soften. Add the pork and let the mixture caramelize over medium heat.

In a pot, heat half the olive oil and sauté the bacon with the mushrooms until they soften and release their aromas. Add the pork and stir gently to brown the meat on all sides.

Heat the olive oil in a pot and brown the chicken thighs on all sides until they develop a nice color. Once the chicken is ready, lower the heat and add the finely chopped onion, garlic, grated tomatoes, and spices (cinnamon).