Lentil oxtail, Farro grain, and steam spinach.

Ingredients oxtail stew

2 tablespoons olive oil 

3 pounds oxtails 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

2 teaspons crushed red pepper flakes ( optional )

1 cup small diced onion 

1/2 cup small diced carrot 

1/2 cup small diced celery 

1/2 cup small diced green pepper

1/2 cup small diced red pepper

1 tablespoon minced garlic 

2 teaspoons minced ginger 

2 tablespoons tomato paste 

1  cup lentil beans

1 1/2 cup red wine

Water to cover oxtail

1/2 teaspoon ground allspice 

1 tablespoon chopped fresh Italian parsley leaves

Directions

Season the oxtails with the salt and pepper and let sit a few minutes. Add the olive oil to a large pot (cast iron with lid if you have) and heat over medium heat until hot. Add half of the oxtails to the pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails. 

Once all the oxtails are browned, add the onions, carrots, celery and all peppers to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add garlic, and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Cook, stirring, for 3 minutes. Add the wine to the Pot and increase the heat to medium-high. 

Add the water and allspice & crushed red pepper flakes, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 1/2 hours.  Then add lentils and let cook for another hour or until beans and oxtail are tender It will thinking as is cooking keep an eye on it so it will not stick to the pot. before you serve. Remove the lid, and stir the chopped parsley into the pan. Serve immediately over Farro.

Side dish steam spinach or any other vegetable 

Serves about  8 - 10