3 lbs oxtails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)*
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Olive oil
Salt and pepper