Braised Oxtail And Short Rib Stew

• 1 tablespoon canola oil
• 1 pound (3-inch) bone-in short ribs, trimmed
• 1/2 pound oxtail
• 2 cups chopped onion
• 1/2 cup sliced shallots
• 6 garlic cloves, crushed
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups unsalted beef stock
• 1 1/4 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 4 thyme sprigs
• 2 bay leaves
• 1 pound small Dutch yellow potatoes, halved
• 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons thyme leaves

1. Preheat oven to 300u0b0.
2. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.
3. Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300u0b0 for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

canola oil, oxtail, onion, shallots, garlic, tomato paste, red wine, unsalted beef, freshly ground black pepper, kosher salt, thyme, bay leaves, dutch, carrots, flatleaf, thyme

Taken from www.myrecipes.com/recipe/braised-oxtail-rib-stew (may not work)