Pour the oil in a large, heavy-based oven-proof casserole dish with a well-fitting lid over high heat. When the oil is hot, brown oxtail pieces on all sides and transfer to a colander so excess fat is drained away. Do this in batches.
Remove all but 2 tablespoons of fat from dish and add onions, herbs, carrots and garlic. Cook over medium high heat for 10mins or until golden, stirring from time to time.
Add wine and bring to a boil, scraping any browned bits from the bottom. Cook until nearly all the wine has evaporated.
Add tomatoes, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt. Place oxtail pieces on top and cover with a large piece of baking paper placed directly on the oxtail. Cover casserole securely with a heavy lid and bake for 3hrs, or until the meat comes away easily from the bone.
Remove the baking paper and take the meat pieces out. When they are cool enough the handle, pick all the meat from the bones and place it back in the casserole. Add the pumpkin or butternut squash pieces and some water if the dish is on the dry end.
Bring to a simmer and cook, uncovered, for 30 mins or until the pumpkin is tender. Check the seasoning and transfer to a large serving dish.
Meanwhile, make the gremolata: finely chop all the ingredients and mix them together.
Serve the oxtail stew in deep heated bowls or serving plates and scatter the gremolata over the top. Can be served with couscous, rice, bulgar wheat.
Reprinted with permission of Jamie from LoveFoodKitchen
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