Step 1

Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4.

Step 2

Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

Step 3

Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.

Step 4

Remove all the browned oxtails from the pan, and set aside.

Step 5

Add the onions and celery to the pan and fry for 2 minutes.

Step 6

Add the carrots and garlic and fry for a further 2 minutes, stirring all the time.

Step 7

The add the herbs and the tomato puree, and stir well before adding the wine and the beef stock. Stir well and add the oxtail back to the pan.

Step 8

Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.

Step 9

Serve the oxtail with plenty of the gravy, and with mashed potatoes and steamed seasonal greens.