Directions:
- For ragù: Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
- Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.
- For gnocchi: Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475°F. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 790.68 Kcal (3310 kJ) | ||
| Calories from fat | 395.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.99g | 68% | |
|---|---|---|---|
| Cholesterol | 172.47mg | 57% | |
| Sodium | 3511.78mg | 146% | |
| Potassium | 888.13mg | 19% | |
| Total Carbs | 54.56g | 18% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 32.55g | 65% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 708.7mg | 71% | |
| Amount Per 100 g | |||
| Calories | 79.55 Kcal (333 kJ) | ||
| Calories from fat | 39.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 68% | |
|---|---|---|---|
| Cholesterol | 17.35mg | 57% | |
| Sodium | 353.31mg | 146% | |
| Potassium | 89.35mg | 19% | |
| Total Carbs | 5.49g | 18% | |
| Sugars | 1.65g | 65% | |
| Dietary Fiber | 0.46g | 18% | |
| Protein | 3.27g | 65% | |
| Vitamin C | 1.1mg | 19% | |
| Iron | 0.2mg | 9% | |
| Calcium | 71.3mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Heavenly Lamb Shanks
Olive oil, Lamb shanks, All-purpose flour and 12 more.. -
Rice and Lentil Soup or Stew
Olive oil, Diced celery, Diced carrot, Diced onions and 9 more.. -
Coq à La Bière (Chicken With Beer)
All-purpose flour, Salt, Fresh ground black pepper and 18 more.. -
Vegan Borscht
Olive oil, Garlic, minced, Onion, chopped, Olive oil and 13 more.. -
Chicken Stew
Olive oil, Stalks celery, cut into bite-size pieces and 11 more.. -
Chicken Stew
Olive oil, Stalks celery, cut into bite-size pieces and 12 more.. -
Giada's Chicken Stew
Olive oil, Stalks celery, cut into bite-size pieces and 13 more..
Also Try
-
Butternut Squash Gnocchi with Duck Confit and Swiss Chard
Butternut squash , halved lengthwise and seeded and 14 more.. -
-
-
Spanish-Style Oxtails Braised with Chorizo
Meaty oxtails, Salt, Black pepper, Extra-virgin olive oil and 11 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
