Rough cut onions, carrots, and celery.

Wash and dry ox tail. Season with salt and pepper.

Add canola oil into a frying pan under medium heat. Sear ox tail on all its sides until brown and remove.

In the same pan, add onions, carrots, and celery. Allow to sweat under low heat, covered. Once all the vegetables are soften and start to caramelise, add red wine. Allow red wine to reduce to 10% of its original volume.

Transfer content of pot into a slow cooker and let it cook for up to 10 hours.

Alternatively, can cook the ox tail in a pressure cooker for 1 hour instead of a pressure cooker for 10 hours.

Serve with garlic bread.

Note: Ox tail can be substituted with lamb shank. The result is equally good.