For Oxtail: Pre-heat combi oven to 160◦C, 70% dry heat 30% steam.
Heat half the oil in a large frying pan, add celery, carrots, onions and garlic, cook stirring for 10 minutes or until lightly golden. Remove to a gastronome.
Dust oxtail in flour until lightly coated. Re heat remaining oil in the same frying pan, add oxtail, in batches and cook for 2-3 minutes or until browned. Place on top of vegetables, add stock. Cover with baking paper and foil wrapped tightly around gastronome, cook for 4 - 4 1/2 hours.
For Minestrone: Heat oil in the pan over medium-high heat. Add garlic, onion, celery, fennel, carrot, sauté for 10 minutes or until vegetables begin to soften. Add crushed tomatoes stock, zucchini, kalettes, cannelloni beans and peas. Bring to the boil. Reduce heat and simmer for 10 minutes.
To serve: Place oxtail into middle of bowl, top with soup, extra peas, pesto and sharp parmesan shavings. Serve with chargrilled crusty bread.
