Heat the oil in a large heavy-based saucepan. Brown the oxtail, remove from the pan and set aside. Add the onion, garlic, celery and carrot to the pan and stir for 3–4 minutes, or until the onion is lightly browned.
Return the oxtail to the pan and add the wine and rosemary. Cover and cook for 10 minutes, shaking the pan occasionally to prevent