ROMAN OXTAIL STEW (CODA ALLA VACCINARA)

Steps:

• 1. Season oxtails with salt and pepper. Heat oil in a 5-qt. Dutch oven over medium-high heat. Add oxtails; cook, turning once, until browned, 8-10 minutes. Transfer to a plate. 2. Put pancetta, minced celery, cloves, garlic, carrots, onions, and bay leaf into Dutch oven and cook, stirring, until soft, 5-6 minutes. Add tomato paste; cook, stirring, for 6 minutes. Add wine, bring to a boil; cook until evaporated, about 5 minutes. Add oxtails along with tomatoes and 1 1⁄2 cups water. Reduce heat to medium-low; simmer, covered, for 2 hours. 3. Add whole celery; cook over medium heat, uncovered, until celery is tender, about 40 minutes. Stir in cinnamon and season with salt and pepper. Transfer oxtails to plates and spoon some of sauce and celery on top. Serve with crusty bread.