Braised Oxtail with Veggie Risotto - Little Village


5 pieces of oxtail(4-6oz)

1 yellow onion diced

3 ribs of celery sliced

3 carrots sliced

3 parsnips sliced

2cups red wine

2 cups beef stock


2 cups of arborio rice

2 cups diced squash

2 cups diced zucchini

2 cups sliced mushrooms

1 cup diced onions

2 tbsp diced garlic

3 cups of chicken stock

salt & pepper to taste

1/4 cup Romano cheese

Brown oxtail in a little olive oil then transfer to a pan and add all the other ingredients and place in a 350 oven for 2.5 hrs. Be sure to cook cover for 2hrs then uncovered for the remaining 30 minutes.

Sauté all the veggies in butter to start the Rissotto then add the rice and sauté for another 10 minutes then start adding the stock a little at a time until the rice is fully cooked.

This takes from 10-15 minutes so have patience and do not rush it !!