Pat oxtails dry with paper towel. Sprinkle with salt and pepper.
Heat canola oil in a large Dutch oven over medium heat. Add the oxtail, and be sure not to crowd the pan.
Once golden brown on all sides, remove from the pan. Then add the chopped onion, carrot and celery. Cook for a few minutes until the onions are translucent.
Add the oxtails back into the pan. Add the crushed garlic cloves, stock, wind, bay leaf, thyme, and ½ tsp of salt. Bring to a simmer.
Preheat the oven to 350°F. Once the stew has come to a simmer. Move the oxtail to the preheated oven and bake for 3 hours or until the meat is tender.
