Roman Oxtail Stew (Coda alla Vaccinara)

Name: Roman Oxtail Stew (Coda alla Vaccinara)
Ingredients: 2 1⁄2 lb. oxtails, cut into 2 1/2" pieces; Kosher salt; freshly ground black pepper; 4 tbsp. extra-virgin olive oil; 4 oz. pancetta or guanciale, minced; 6 ribs celery (5 whole, 1 minced); 5 whole cloves; 2 cloves garlic, minced; 1 medium carrot, minced; 1 small white onion, minced; 1 dried bay leaf; 2 tbsp. tomato paste; 1 1⁄4 cups red wine, such as chianti; 1 (28-oz.) can whole peeled plum tomatoes, preferably San Marzano, undrained and crushed by hand; 1⁄8 tsp. ground cinnamon, plus more to taste; Crusty bread or pasta, for serving

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After braising, these oxtails yield tender meat and a rich stew.

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Ingredients

2 1⁄2 lb. oxtails, cut into 2 1/2" pieces
Kosher salt
freshly ground black pepper
4 tbsp. extra-virgin olive oil
4 oz. pancetta or guanciale, minced
6 ribs celery (5 whole, 1 minced)
5 whole cloves
2 cloves garlic, minced
1 medium carrot, minced
1 small white onion, minced
1 dried bay leaf
2 tbsp. tomato paste
1 1⁄4 cups red wine, such as chianti
1 (28-oz.) can whole peeled plum tomatoes, preferably San Marzano, undrained and crushed by hand
1⁄8 tsp. ground cinnamon, plus more to taste
Crusty bread or pasta, for serving