Serves 4-6
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To serve:

  1. Season the oxtail pieces with salt and pepper, then dust with flour. Heat the lard or olive oil in a heavy pan over a medium-high heat and brown the oxtail pieces on all sides, working in batches to avoid crowding the pan. Transfer to a plate and set aside
  2. In the same pan over a medium heat, cook the pancetta, onion, chopped celery stalk, carrot and garlic for 4-5 minutes until soft.
  3. Add the cinnamon, bay leaves, thyme, rosemary and tomato purée and cook for one minute, stirring. Pour in the red wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom using a wooden spoon.
  4. Return the oxtail to the pan and let the wine reduce by half. Add the tinned tomatoes, remaining celery and enough beef stock to cover the oxtail.
  5. Cover with a lid and simmer over a low heat for 3-4 hours until the meat is falling away from the bones. Check on it occasionally, adding more stock if necessary.
  6. Season to taste with salt and pepper and stir in the cocoa powder. Discard the cinnamon, bay leaves and rosemary and thyme stalks.
  7. Serve the oxtail stew over cooked polenta. Scatter with the raisins, pine nuts and the reserved celery leaves.

Nutrition Facts

Per Serving: 623kcals, 37.3g fat (13.8g saturated), 7.9g carbs (3.7g sugars), 57.2g protein, 1.8g fibre, 0.919g sodium

ItalianDairy-freeDinnerDiabetic-friendlyCuisinesSlow cooker

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