3 lbs oxtails, cut into 2 inch pieces

3 TBS flour

salt and pepper

1 TBS olive oil

2 large onion, chopped

8 slices of bacon, cut into 1 inch pieces

4 large carrots, peeled and cut into 1 inch chunks

3 celery ribs, chopped

4 large garlic cloves, minced

2 TBS tomato paste

2 1/2 cups good red wine

2 cups good beef broth

3 sprigs fresh thyme

orange zest, 1 piece 3 inches long

2 turnips, peeled and quartered

4 large potatoes, peeled and cut into large chunks

1/4 cup fresh parsley

Wipe oxtail dry with a paper towel. Put flour, salt and pepper in a large shallow dish. Mix. Dredge oxtail through flour mixture.

In a large dutch oven, add oil and heat over medium heat. Add oxtail pieces and cook until browned on all sides. Don't crowd the pan. You may have to do this in batches.

Remove oxtails from skillet and set aside.

Preheat oven to 325 degrees.

In the skillet saute the bacon, onion, celery and carrots until the vegetables are soft and bacon fat is rendered, about 6 minutes. Do not rush this or use high heat. Add garlic and cook for 1 minute.

Add tomato paste, 2 cups of red wine, and 1 1/2 cups of beef broth. Return oxtail to dutch oven. Add thyme and orange zest. Bring to a boil, cover and transfer to the oven. Bake for 2 hours.

Add turnips, potatoes, the remaining wine and the remaining beef broth. Cover and bake an additonal 45 minutes until turnips are tender. Skim off any excess grease on the top of the stew. Stir in fresh parsley and serve.