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1
Preheat the oven to 275u00b0F.
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2
Season the oxtails liberally with salt and pepper on all sides.
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3
Place a Dutch oven over medium heat. Once the pan is hot, add the oil and heat until shimmering but not yet smoking. Add the pancetta to the pot and fry for 3-4 minutes to allow fat to render in the pot. Remove the pancetta and set aside for your own personal consumption.
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4
Add the oxtails to the pot, working in batches if necessary to avoid overcrowding the pot. Cook the oxtails until browned on all sides, about 6-8 minutes. Remove oxtails from the pot and set aside.
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5
Remove any excess fat, leaving just about 2 tbsp. (If you're low on fat in the pot, supplement with more canola oil.) Add carrots, celery, onion, and garlic to the pot and cook over medium heat, stirring occasionally, until vegetables are soft and golden, about 5-7 minutes. Season with salt and pepper, and half of both the cumin and coriander.
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6
Add 2 chipotle peppers and 2 tablespoons of the adobo sauce from the can, stirring to combine. Deglaze the pan with the wine: Add the wine to the pot and use a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pot, stirring them into the cooking liquid. Add the tomatoes and remaining cumin and coriander. Bring to a simmer, then add beef stock.
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7
Return oxtails to the pot and add the bay leaves. Bring the liquid to a simmer over medium-high heat. Cover the pot with a tight-fitting lid, and place it in the oven. Cook until oxtails are super tender, about 3-4 hours.
