Oxtail stew

Serves 6 over pasta, rice, polenta or gnocchi

Ingredients:
5 lbs (2.5kg) organic oxtail, cut into 2-inch peices
Sea salt and freshly ground pepper
6 tablespoons (90ml) organic olive oil
Organic flour for dredging
2 medium organic onions, sliced ¼-inch thick
1 bottle organic red wine
2 cups (500ml) organic veal or chicken stock
2 cups (500ml) basic organic tomato sauce
2 tablespoons (30 ml) fresh organic thyme leaves

Instructions:
Preheat oven to 375 degrees F (180 C)
Season the oxtail peices with salt and pepper.
In a large Dutch oven heat the olive oil over high heat.
Quickly dredge the oxtails in the flour and sear on all sides (this should take about 10 minutes).
Remove them to a plate, and add the onions to the pan. Stir until lightly browned (about 7 minutes)
Add the wine, stock, sauce and thyme, as well as the oxtails (submerging them in the liquid). Bring the mixture to a boil
Cover and transfer to the oven for 1 to 1½ hours or until the meat falls off the bone.
Carefully remove oxtails to a cutting board to cool. Remove the meat from the bones, then shred into small pieces with a fork (discard excess cartilage and bones). Skim the fat from the surface of the sauce with a spoon, then return the meat to the sauce. Bring to a boil over medium-high-heat, and allow to reduce until you have a very thick ragu.
Check seasonings, and serve over parta or rice, topped with either grated Parmesan or Pecorino.

Aproximate nutritional content per serving:
Calories 345. Protein 21 g. Fat 13 g. Carbohydrates 17 g. Dietary fibre 2 g. Sodium 375 mg.