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1
In a large bowl, combine salt, pepper and allspice.
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2
Add oxtail to bowl and rub the mixture all over the meat.
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3
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
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4
Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat.
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5
Add oil and warm through.
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6
Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot.
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7
Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides.
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8
Transfer meat to a plate; repeat until youve browned all the oxtail.
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9
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes.
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10
Add carrot and celery root and cook 5 minutes.
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11
Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
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12
Heat oven to 325 degrees.
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13
Pour wine and stock into pot.
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14
Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot.
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15
Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
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16
Return oxtail to pot and bring to a simmer.
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17
Cover pot and transfer to oven.
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18
Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
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19
Transfer oxtails to a plate.
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20
Spoon off fat from surface of pan juices and discard (there will be a lot of it).
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21
Toss oxtails with remaining pan gravy.
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22
Taste and adjust seasonings if necessary.
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23
In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt.
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24
Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
