1. Preheat the oven to 300°F (149°C). Season the boar shanks on each side and place on a hot grill, turning until charred.
2. Place oil in a braising pan and heat over medium-high heat. Add carrots, onion, celery, and garlic; cook until wilted, then stir in the tomato paste and cook briefly.
3. Place boar shanks on top of vegetables in the braising pan. Add thyme, bay leaves, and red wine; simmer for 3 minutes.
4. Add stock to cover 2/3 of the boar shanks (adjust as needed). Cover with aluminum foil and bake at 300°F (149°C) for 4 hours, or until tender.
5. Reserve the braising liquid.

For the Celeriac Puree

1. Peel and chop celeriac. Place in a pot with butter and cream; simmer until tender.
2. Season with salt and blend until smooth.

For the Roasted Root Vegetables

1. Roast beets at 350°F (177°C) for 35-45 minutes, covered with 1 sprig rosemary, 1 clove garlic, and a little water, until fork-tender.
2. Toss carrots with half the olive oil, 2 sprigs rosemary, and 2 cloves garlic. Roast at 350°F (177°C) for 25 minutes, until tender.
3. Toss rutabaga with baby onions, the remaining olive oil, rosemary, and garlic. Roast at 350°F (177°C) for 8 minutes, until tender.

To Serve

1. Place roasted root vegetables in a serving dish. Top with boar shanks.
2. Strain the reserved braising liquid, melt in 2 tbsp butter, and season with salt and pepper. Pour some over the boar; save the rest for gravy.
3. Serve celeriac puree on the side. Garnish boar and vegetables with pomegranate seeds.