Beef tail and red wine casserole

Preheat the oven to 160ºC. In a large heavy bottomed casserole dish, heat two tablespoons of olive oil until smoking. Brown the beef tail in batches and place to one side.

Add a little more olive oil to the pan and pour in the chopped onion and garlic. Sauté the onion until it begins to turn brown around the edges, then add the carrots and celery.

Cook for a further few minutes before adding the wine and broth and stirring well to scrape up the brown bits on the bottom of the pan.

Add the meat back into the pan, along with the herbs and seasoning. Cook at 160ºC for 6 hours.

Remove the meat from the cooking liquid, place in a covered container and refrigerate.

Strain off the cooking liquid into a bowl or large jar. Place in the fridge to allow the fat to rise to the surface.

When you're ready to serve, scrape off the fat from the top of the gravy and pour the liquid into a large saucepan.

Bring the sauce up to simmer and add the meat back in.

Serve with creamy mashed potato and a sprinkle of parsley and lemon zest across the top.