1. Preheat the oven to 160°C.
2. Heat the olive oil in a large ovenproof casserole or Dutch oven over medium-high heat.
3. Season the oxtail generously with salt and pepper, then brown in batches until well caramelised. Remove and set aside.
4. Add the onion, celery and carrots to the pot and cook for 8–10 minutes until softened.
5. Stir in the garlic and tomato paste and cook for 1–2 minutes until fragrant.
6. Add the thyme, oregano, bay leaves, lemon zest and brown sugar, stirring to combine.
7. Pour in the red wine and simmer for 5–10 minutes, scraping up any browned bits from the bottom of the pot.
8. Stir in the chopped tomatoes, beef stock and water.
9. Return the browned oxtail to the pot, ensuring the meat is mostly submerged in the liquid.
10. Cover with a tight-fitting lid and braise in the oven for 3½–4 hours, or until the meat is meltingly tender and falling off the bone.
11. Remove the bay leaves. Skim off any excess fat from the surface and adjust seasoning with salt and pepper if needed.

Lemony Herb Oil

1. Combine the chopped parsley, lemon-enhanced olive oil, lemon zest and juice in a small bowl.
2. Season with sea salt flakes to taste.
3. Spoon generously over the braised oxtail just before serving.

Serving Suggestion

Serve with creamy mashed potatoes, buttery polenta or crusty bread to soak up the rich red wine sauce.

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