Braised Oxtail

2 kg oxtails, trimmed
SIDS SALT & PEPPER
4 cups chicken stock
2 tbsp olive oil
1 onion, chopped fine
1 carrot, peeled & chopped fine
2 celery ribs, cut in 1 cm lengths
2 tbsp tomato paste
3 garlic cloves, minced
⅛ tsp ground clove
½ cup dry white wine
850 g can whole peeled tomatoes, keep juice & chop
2 tbsp raisins, chopped
¼ cup pine nuts, toasted

Adjust oven rack to lower-middle position and heat oven to 230°C.
Pat oxtails dry with paper towels and season with SIDS SALT & PEPPER. Arrange oxtails cut side down in single layer in large roasting pan and roast until meat begins to brown, about 45 minutes.
Discard any accumulated fat and juices in pan and continue to roast until meat is well browned, 15-20 minutes. Transfer oxtails to bowl and set aside. Stir broth into pan, scraping up any browned bits then set aside.
Reduce oven temperature to 150°C. Heat oil in Dutch Oven over medium heat until shimmering. Add onion, carrot, celery and cook until softened, about 5 minutes. Stir in tomato paste, garlic, clove and cook until fragrant, about 30 seconds.
Stir in wine and cook until nearly all liquid is evaporated, about 2 minutes. Stir in stock mixture from roasting pan, tomatoes and their juice, raisins and bring to simmer. Place oxtails into pot and bring to simmer. Cover, transfer pot to oven, and cook until oxtails are tender and fork slips easily in and out of meat, about 3 hours.
Transfer oxtails to serving dish and tent loosely with aluminum foil. Strain braising liquid through fine-mesh strainer into fat separator; return solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour defatted liquid into pot with solids. Season with SIDS SALT & PEPPER to taste. Spoon 1 cup sauce over top of oxtails and sprinkle with pine nuts. Serve, passing remaining sauce separately.