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- Preheat the oven to 220ºC/gas 7 or use the AGA roasting oven. Place a large roasting tray in the oven to preheat.
- Carefully add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Trim and halve the leeks and celery lengthways, then chop into rough chunks. Peel and chop the carrots into pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring half way through cooking and add a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Strip the meat from the bones and return to the pan.
- Add a good splash of Worcestershire sauce.
