ITALIAN OXTAIL CODA ALL VACCINARA - Angus Reserve

Ingredients

• 2kg oxtail pieces
• 125g pancetta, finely diced
• 8 sticks celery, finely diced
• 2 brown onion, finely diced
• 1 carrot, finely diced
• 6 cloves garlic, minced
• ½ cup extra virgin olive oil
• 4 Tbsp tomato paste
• 750ml white wine
• 1L chicken stock
• 3 x 400g can cherry tomatoes
• 3 tsp dried marjoram
• 2 tsp dried thyme
• 3 tsp ground dried bay leaves
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp ground cloves
• Sea salt flakes and freshly-ground black pepper
• Crisp semolina discs and salsa verde, to serve