Baked Yukon Gold Potato, Oxtail Ragu, Sour Cream and Aged Parmesan - James Martin Chef

Ingredients

• 4 x good quality baking potatoes
• 1 large oxtail
• 150g smoked pancetta
• 500ml beef stock
• 1 large glass of red wine
• 1 large carrot
• 1 large stick of celery
• 1 tin of peeled San Marzano tomatoes
• 1 clove of garlic
• 1 x medium Spanish onion
• 100ml tomato passata
• 1 teaspoon of tomato puree
• 15g dried seaweed (hydrated)
• A Bouquet Garni
• 50ml Sour cream
• A squeeze of lemon
• Knob of aged parmesan
• Handful of fresh chives