Braised Oxtail with grilled Polenta and Gremolata by Steven Dolby

(Serves 2 people)
INGREDIENTS
80g Celery (roughly chopped)
160g Carrots (roughly chopped)
3 Garlic cloves
Fresh Italian flat leaf parsley (small handful)
Plain flour (enough to coat the oxtail)
1/2 Tsp salt (season the flour)
1/2 Tsp ground black pepper (season the flour)
700g Oxtail (jointed and cut into pieces)
1 Tbsp vegetable oil
1 Medium onion (sliced)
1 Tsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
300g Button mushrooms (cut in half)
3 Cups beef stock
1/2 Cup red wine
 POLENTA
1 Cup polenta
4 Cups chicken stock or water
Salt & ground black pepper (to taste)
1 Tbsp unsalted butter
GREMOLATA
1 Garlic clove (finely chopped)
Fresh Italian flat leaf parsley (roughly chopped, medium handful)
Zest of 1 lemon
2 Tbsp extra virgin olive oil

© STEVEN DOLBY