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1
Bring 6 cups of water to a boil and add the oxtails.
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2
Reduce the heat to a simmer and let cook 10 minutes.
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3
Drain the oxtail, reserving the broth, and set the meat aside.
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4
Measure out 2 cups of the broth and discard the rest.
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5
Dissolve the tomato paste in the 2 cups of broth and set aside.
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6
In a Dutch oven, heat the olive oil over high heat until smoking.
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7
Add the pancetta and saute until golden brown.
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8
Add the oxtails, 1 or 2 pieces at a time, and brown on all sides.
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9
Add the chopped carrots, half the parsley, onion and garlic and saute until vegetables are browned.
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10
Add the 1/2 cup white wine reduce the heat to a simmer.
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11
Cook, uncovered, until the wine is reduced by half.
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12
Add the remaining wine and season with salt and pepper, to taste.
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13
Pour the tomato paste-broth mixture over the meat.
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14
Cover and simmer for 2 hours.
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15
After 2 hours, add the celery ribs and cook, covered, for 15 minutes more.
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16
Remove from heat.
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17
Make a salad with the chopped celery leaves, the remaining parsley, the chili flakes, cinnamon and salt and pepper to taste.
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18
Drizzle with extra virgin olive oil and lemon.
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19
Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.
