side of the pan and brown each piece of oxtail one at a time.
Once the meat is browned, remove it from the pan. When all the meat has been browned, add the wine, stock, star anise and bay leaves to the vegetables.
Turn up the heat to medium and once the liquid is hot, return the ox cheeks to the pan. Lower the heat and cover the pan.
Simmer the meat for about one and a half hours or until tender.
Remove the meat from the pan and skim any fat from the surface of the liquid left in the pan. (At the restaurant we chill the liquid overnight and remove the fat once it has hardened.)
In a separate pan, melt the butter and add the flour, whisking the two together for about three minutes. Slowly add the cooking liquid to the flour mixture a ladle at a time. Then add the meat and heat through. Serve with mashed potatoes.