1. Coat oxtail with flour and brown in heated oil.
2. Add bay leaves, salt pepper and rosemary to meat, and pour heated wine and stock itno pot. Stir once, then cover with lid and simmer slowly for 2.5-3 hours or until meat is tender. Only open the lid to replenish with heated wine or meat stock if necessary.
3. Arrange leeks, carrots and celery on top of meat and simmer for further 15-30min.