You’ll need a large oven proof casserole with a lid for this recipe, to house the oxtails and sauce.
Firstly, heat the casserole over a medium hob heat.
Dust the oxtails with the flour and shake off the excess- add a lug of oil to the pan and then the oxtails. Brown them on all sides and remove them from the pan.
Now add the chopped onion, carrot and garlic and cook for a few minutes to brown and soften. Next add the spices (cinnamon, cumin and bay) and cook out for a couple of minutes and then the tomato paste and cook out for 3 minutes before pouring in the wine, turning and bring to the boil- as the liquid is coming to the boil scrape the bottom of the pot to release any sediments into the sauce.
Boil the wine, add the zest and reduce by two thirds before transferring the oxtails back into the pot along with the stock and chopped tomatoes.
Heat an oven to 150C.
Bring the stock to the boil and then skim off any scum that rises to the top of the pan, before placing the lid on and transferring the casserole to the oven.
Cook for 3 hours or until the meat is falling from the bone and the liquid has become a deep, rich sauce consistency. (If the sauce is a little too thin then boil it down on the hob until it thickens). Whilst the stew is cooking, boil the potatoes, unpeeled, until just tender, drain and cool. Cut the potatoes in half lengthwise, drizzle with oil and season.
Leave the stew to stand (lid on) for at least an hour and half to rest and the flavors develop and then add seasoning as necessary.
While the oxtails rest, turn the oven up to 200C and roast the potatoes until crispy and golden brown, about 30 minutes.
Mix the gremolata ingredients together along with some olive oil.
To serve- warm the oxtails back through and serve along with the crispy potatoes and the gremolata spooned over the top.