Perfect match: oxtail risotto with sangiovese


  • Serves 6 people

  • 1.75 litres (7 cups) chicken stock
  • 40 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 gm (2 cups) vialone nano rice
  • 250 ml (1 cup) sangiovese
  • 200 gm bone marrow pieces, coarsely chopped
  • 80 gm (1 cup) finely grated parmesan
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • Rind of 1 lemon, removed with a peeler
  • ½ lemon, juice only
  • Braised oxtail
  • 60 ml (¼ cup) olive oil
  • 1.5 kg oxtail pieces
  • 8 pickling onions
  • 2 stalks of celery, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp each of coarsely chopped rosemary and thyme leaves
  • 2 fresh bay leaves
  • 500 ml (2 cups) beef stock
  • 250 ml (1 cup) sangiovese
01   For braised oxtail, preheat oven to 150C. Heat olive oil in a large, heavy-based saucepan over medium heat, add oxtail and cook until brown (5-10 minutes), remove using a slotted spoon and keep warm. Add onions, celery, garlic and herbs and cook until celery is soft and onions start to colour (5-7 minutes). Return oxtail to the pan, add beef stock, sangiovese and 500ml of water and season to taste with sea salt and freshly ground black pepper. Bring to a simmer over medium heat and cook covered in oven until meat is falling off the bone (3-3½ hours). When cool enough to handle, pull meat from bone and discard bones. Strain sauce into a small saucepan and set oxtail and vegetables aside. Cool sauce to room temperature, skim off fat, bring to boil over medium heat and cook until reduced to 1 cup (10-15 minutes). Keep warm.
02   Meanwhile, bring chicken stock to the boil over medium heat, reduce heat to low and gently simmer. Melt butter in a heavy-based saucepan over medium heat, sauté onion and garlic until onion is translucent (5-7 minutes). Add rice and cook, stirring for 1 minute, then add wine and cook until evaporated (3-5 minutes). Add stock 1 cup at a time, adding more as liquid is absorbed and stirring occasionally. Add bone marrow with last cup of stock, and cook until rice is tender. Add oxtail and vegetables and cook until warmed through (3-5 minutes). Add parmesan, stir to combine and season to taste.
03   Combine parsley and lemon rind, and finely chop. Serve risotto scattered with parsley mixture, and drizzled with lemon juice and reduced oxtail sauce.
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