Wine-Braised Oxtails

• 2 carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 6 garlic cloves, sliced
• 6 fresh flat-leaf parsley sprigs
• 2 bay leaves
• 2 (3-inch) fresh rosemary sprigs
• 5 pounds oxtails
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 cups dry red wine
• 1 (6-oz.) can tomato paste
• 1 (8-oz.) package fresh mushrooms, quartered
• Hot cooked rice

1. Place first 7 ingredients in a 6-qt. slow cooker.
2. Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
3. Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
4. Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.
5. Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.

carrots, onions, celery, garlic, flatleaf, bay leaves, rosemary sprigs, oxtails, kosher salt, freshly ground pepper, allpurpose, olive oil, red wine, tomato paste, fresh mushrooms, rice

Taken from www.myrecipes.com/recipe/wine-braised-oxtails (may not work)