Roast Bone-In Sirloin And Jerusalem Artichokes By George Ryle

Ingredients

• 2.4 kg Sirloin Roast, Bone-in
• 750g jerusalem artichokes, well cleaned
• 8 banana shallots, peeled
• 5 cloves of garlic, gently crushed with the side of a knife
• 500g cavolo nero, tough woody ends of the stalks removed
• 8 sprigs of fresh thyme
• butter
• 1 packet of bone marrow rounds (soaked overnight — see directions)
• 500g panko breadcrumbs
• 2 organic eggs, whisked
• plain flour, seasoned with a pinch of salt
• 700g beef bones
• 2 carrots, peeled and roughly chopped
• 2 onions, peeled and roughly chopped
• 5 cloves of garlic, peeled and crushed
• fresh rosemary
• fresh thyme
• 1 star anise
• 300ml red wine
• 1 ltr homemade chicken stock