Braised Oxtail With Orange Gremolata

• 3 1/3 lbs oxtails, cut into 2-inch pieces
• 1/4 cup flour
• 2 tbsp olive oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, crushed
• 1/2 cup sweet sherry
• 1 can (14 oz) crushed tomatoes
• 1 cup beef stock
• 4 sprigs fresh thyme
• 2 None bay leaves
• 1 strip (4 inches) orange peel
• 4 medium tomatoes, coarsely chopped
• None None FOR THE ORANGE GREMOLATA
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tbsp finely grated orange peel
• 1 clove garlic, crushed

1. Preheat the oven to 325u0b0F.
2. Coat oxtail in flour; shake off excess. Heat half of the oil in Dutch oven on high heat. Cook oxtail, in batches, until browned all over. Remove from pan.
3. Heat remaining oil in same pan. Cook onion and garlic, stirring, until onion softens. Return oxtail to pan with sherry, crushed tomatoes, stock, 1 cup water, herbs and orange peel; bring to a boil. Cover and cook in oven about 3 hours or until oxtail is tender. Stir in chopped tomato.
4. Meanwhile, for the orange gremolata, combine all ingredients in small bowl.
5. Sprinkle oxtail with gremolata. Serve with mashed potato, if desired.

oxtails, flour, olive oil, onion, garlic, sweet sherry, tomatoes, beef stock, thyme, bay leaves, orange peel, tomatoes, orange gremolata, parsley, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/37761 (may not work)