1.5 kg oxtail pieces
30 ml olive oil
4 leeks, sliced
4 stalks celery, chopped
4 cloves garlic, crushed
15 ml cake flour
625 ml prepared beef stock
375 ml red wine
30-45 ml tomato paste
3-4 sprigs fresh thyme
2 bay leaves
4 carrots, peeled and cut into wedges (or baby carrots, peeled)
5 ml grated lemon rind
mashed potato and green vegetables, to serve