Details: Created by:
Marie | Prep: 15m | Cook: 3h 0m | Ready: 3h 15m | Feeds: 1 |
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Ingredients
3
pounds oxtails
1
diced onion
2
diced carrots
2
diced celery sticks
4
cloves garlic
1
can crushed tomato
1
cup red wine
2
cups beef broth
olive oil
salt
pepper
thyme
rosemary
bay leaves
Steps
Step 1
Sear the oxtail in olive oil until golden.
Step 2
Add onion, carrot, celery, garlic — sauté 5 min.
Step 3
Deglaze with white wine.
Step 4
Add tomatoes, broth, herbs, salt + pepper.
Step 5
Cover and simmer 3 hours (or oven 300°F) until fall-apart tender.
Step 6
Serve with rice, pasta, or polenta.
What makes this dish special?
Couldn’t find veal shank, so I made my ossobuco with oxtail… and honestly? Game changer.
Rich, tender, slow-cooked goodness inspired by Milan’s iconic 19th-century dish, finished with a bright lemony gremolata.
Italian comfort food, but with a little twist — straight from my kitchen. 🇮🇹🍋🍷
