Recipe by Barry Horne.
Serves 4
Ingredients:
1.5kg Oxtail
2 Carrots
2 Onions
3 Celery Sticks
2 Bay Leaves
10g Thyme
250ml Red Wine
600g Gnocchi
2 Tinned Tomatoes
250ml Veal Jus
25g Parsley
1 Lemon (zest only)
20g Fresh Horseradish
Salt & Pepper

Method:
Get your butcher to chop your oxtail into pieces, season well and sear in a pan on a medium high heat to get some colour (do this in batches to enable all of them to get some colour).
Chop all the vegetables into small, similar sized, pieces and once all the oxtail is coloured, add the veg to the same pan and cook for 3-4 mins.
After 4 mins, add the herbs and wine.
Place everything into a decent sized roasting dish and add the veal jus and tinned tomatoes, cover with foil and cook in an oven at 140 degrees C for 4-5 hours.
After 4-5 hours, the meat should fall off the bone.

Take all the meat out of the sauce and leave to cool for a few minutes before attempting to pull the meat off the bones.
Once cool enough, take off the meat and discard the bones, add the meat back to the sauce, season with salt and pepper and keep warm.
For the gremolata, just finely chop the parsley, grate the lemon zest and horseradish and mix together.
Get a pot of boiling salted water on and cook the gnocchi as per the instructions - fresh gnocchi will only take 1-2 minutes.
Once cooked, drain the gnocchi and mix together the ragu.
Place into a bowl and add some of the gremolata on top and enjoy with a nice glass of red wine!