Braised oxtail

For the stew 

Preheat oven to 170C. Heat a large frying pan with enough olive oil to cover the bottom. Brown the pieces of oxtail all over and season with salt and pepper. You will need to do this in two or three separate batches.

In a heavy-based pot or casserole dish large enough to comfortably fit the oxtail, cook the onion in the olive oil and butter until soft and golden.

Add the carrots and celery and continue cooking for 5 minutes until they have also softened. Season with salt, add the garlic and cook for a minute before adding the browned oxtail.

Now add the red wine, some salt, the tomatoes, thyme and bay leaf and about 1 cup of water - or just enough to cover the oxtail.

Cover with a lid and put in the oven for 13/4 to two hours or until the meat is tender and falling off the bone. You will need to check on the casserole from time to time, stirring and adding a little water if needed. Once the oxtail has finished cooking, check the consistency of the sauce and either reduce it a little or add some water.

To make the gremolata

Combine the ingredients (the chopping is best done shortly before serving).

To serve 

Serve with mashed potatoes or soft polenta and a sprinkle of the gremolata.