Oxtail Stew

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4 pounds oxtails

Kosher salt and freshly ground pepper to taste

1/3 cup all-purpose flour

4 tablespoons olive oil

1 teaspoon finely chopped garlic

1/2 cup red wine

3 sprigs of parsley

3 bay leaves

3 sprigs of thyme

1 teaspoon Worcestershire sauce

2 quarts chicken or beef stock

1/4 cup tomato puree

4 carrots

4 celery ribs

1 large yellow onion

Chopped parsley for garnish

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