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1
Preheat oven to 325F.
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2
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
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3
Trim oxtails and pat dry.
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4
Season oxtails with salt and pepper.
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5
In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl.
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6
Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl.
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7
Coarsely chop shallots, garlic, carrots, leeks, onion, and celery.
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8
Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
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9
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
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10
Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone.
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11
Transfer oxtails with a slotted spoon to a bowl and keep warm.
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12
Pour braising liquid through a fine sieve into a large saucepan and discard solids.
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13
Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
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14
Serve oxtails and sauce with celery root puree or mashed potatoes.
