- Serves 4
GremolataSend me these ingredients
Tomato, rosemary and white wine braised oxtail
- Preheat the oven to 170ºc. Place a large casserole over a moderately high heat and brown the oxtail pieces in the oil for 8 mins or until browned on all sides. Transfer to a plate.
- Add the carrot, celery and onion and cook for a minute or until lightly browned. Add the oxtail, along with the wine, stock, tomatoes and rosemary. Bring to the boil, cover with a lid and place in the oven for 2 hours or until the meat is soft, then remove the lid and cook for a further hour or until the meat if falling off the bone. Skim off any fat and season with salt and pepper.
- Sprinkle the gremolata on top and serve with broccolini and smashed cannellini beans.
- To make the gremolata: Mix the ingredients together in a small bowl.