The Busy Gourmand

Oxtail Osso Buco

Traditionally made with veal shank this dish works just as well with the oxtails having the right mix of fat and meat. The key to the dish is a long slow braise. In my case I used the dutch oven in the oven. You could also do this on the cooktop making sure that the liquid is just at the simmer.

4 large ox tails
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 sprig fresh rosemary
1 sprig fresh thyme
1/4 cup copped fresh Italian parsley
1 tablespoon tomato paste
1 cup diced tomatoes with juice
1 cup chicken stock
1 cup dry white wine
flour for dredging the ox tails
3 tablespoons olive oil
kitchen twine to tie up the ox tails
kosher salt and freshly ground black pepper

Preheat the oven to 300 degrees.

Heat the oil in a dutch oven or deep sided saute pan over medium high heat. Tie kitchen twine around each ox tail. If you do not do this the meat will tend to fall off the bone. Dredge the ox tails in flour and place in the pan. Let them brown for about 3 minutes, turn and brown for another three minutes. Remove the ox tails and set aside.

Oxtails Tied Up Before Cooking

Reduce the heat to medium and add the onion, the celery, and the carrot. Allow the vegetables to saute for about 5 minutes. Add the tomato paste and stir to disperse among the vegetables. Add the tomatoes, the chicken stock, and the white wine. Add the rosemary, thyme and parsley.

Add the oxtails back to the pot. They should be submerged about 75% in the liquid. Bring the liquid to the simmer. Cover the pot and place it in the oven.

The pot should remain in the oven for 1 and 1/2 hours. Remove the pot from the oven, uncover and allow to rest for about 10 minutes. Serve the ox tails immediately.