1. Preheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large flameproof casserole.

2. Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with salt and pepper.

3. Heat the remaining oil in the frying pan. Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Stir into casserole and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender. Skim the fat from the surface of the sauce. Garnish with chopped parsley and serve hot.