In large heavy dutch oven, heat cooking fat over medium-high heat. Season meat with salt and pepper.

Brown meat, in batches if needed. Do not crowd your meat or it will not brown. Once browned, remove to a bowl or plate.

Add pancetta to pot and cook until just beginning to brown.

Adding additional fat to pot if needed, gently sauté onion, carrot, celery and carrot until just beginning to soften, about 5 minutes.

Add garlic and cook for an additional minute. Do not allow garlic to burn

Return meat to pot. Add broth, spices, tomato past and horseradish. Bring to a simmer and cover the pot.

Simmer 1 1/2 hours, add the kohlrabi. Continue to cook, about 30 minutes, until the kohlrabi is tender.

To thicken the broth if required, sprinkle half of xanthan gum over stew and stir until thickened. If needed add the other half. Do not use too much or it will become a slimy texture, rather than nicely thickened!