1 ox tail (cut into pieces) or 5 pieces osso buco
3 carrots – cut into chunks
1 onion – diced
4 cloves garlic, diced
2 tomatoes, cut into chunks
1 tin crushed tomato
2 cups beef stock
- preheat oven to 160
- in a pan, season ox tail and brown with olive oil
- remove ox tail and cook garlic and onion until soft
- add in carrot and tomato
- stir in tinned tomatoes and beef stock. Bring to a boil and let reduce for 5-10 minutes
- add ox tail back in, ensuring it is covered with the sauce
- Braise in the oven for 3 hours until tender
