1. Using a large black frying pan, brown the seasoned oxtails in the oil. You will need to do this in about 3 batches.
2. Remove the meat to a 6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley.
3. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients, along with the oxtails, except the salt and pepper.
4. Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.
