Smooth out pork cheeks with knife, wash and roast them in the deep frying pan. Season with ground pepper and salt. Dice onion, carrot and celery root, add vegetables , tomato paste and 30 milliliters of water in the pan, fry about few minutes , stirring. After simmer add dry red wine, juniper berries, bay leaf, peppercorns, clove and beef broth, reduce the heat to a minimum and stewe under a cover for 1,5-2 hours until cheeks become soft. Put cheeks to the warm place, screen received sauce, boil until thickening and salt to taste. Melt butter in the pot, roast almond flakes in it. Add chopped green onion and rosemary into butter. Drop pork cheeks into the spicy butter and fry them on a small heat a few minutes. Peel horseradish and grate it. Put pork cheeks on a plate, pour wine sauce and almond oil over it , sprinkle with cranberries and horseradish shaving.