Oxtail Stew with Cinnamon, Star Anise, Orange and Gremolata Recipe

Ingredients

• 2-3 T extra-virgin olive oil
• about 4 lbs braising cut of beef; I used oxtail and shortribs
• 4 large shallots, chopped
• 3 large carrots, finely chopped
• 3 large cloves garlic, minced
• 2 cups red wine
• 28 oz canned chopped tomatoes
• 15 sprigs thyme and 5 sprigs rosemary, tied in a bundle
• Zest of an orange, peeled in long strips
• 2 bay leaves
• 2 Ceylon cinnamon sticks (mine were about 5″)
• 2 whole star anise
• salt and pepper to taste
• 1 large butternut squash, peeled, seeded and chopped into bite sized pieces
• 4 medium onions, sliced
• 1 cup chicken stock
• For the Gremolata:
• ¼ cup packed chopped flat leaf parsley
• grated zest of 3 lemons
• 3 fat cloves garlic, minced
View Full Recipe at The Spiced Life