AT A GLANCE
|01||Heat 1 tbsp olive oil in a large flame-proof casserole dish, add onion, thyme and garlic and sauté over medium heat for 10 minutes or until tender. Place in a bowl. Add remaining oil to casserole, dust oxtail in flour and cook over high heat, turning occasionally for 5 minutes or until golden.|
|02||Preheat oven to 150C. Cut abalone into 1cm thick slices and place in casserole with onion mixture and lemon rind. Cover with veal stock, season to taste and bring to a simmer. Cover and bake for 4 hours or until abalone is tender. Combine fennel and fennel fronds and serve with abalone and oxtail.|
Note Green or black-lipped abalone is available by request from specialist seafood companies.