For mirepoix - heat half the oil in a large frying pan, add celery, carrots, onions and garlic, cook for 10 minutes or until lightly golden. Place into a gastronorm.
Dust oxtail in seasoned flour. Heat remaining oil in the same frying pan, add oxtail, in batches and cook for 2-3 minutes until browned. Place on top of vegetables, add stock. Cover with baking paper and foil wrapped tightly around gastronorm, cook for 2.5 to 3 hours in a combi oven at 160◦C, 70% dry heat 30% steam.
For Minestrone: Heat oil in the pan over medium-high heat. Add garlic, onion, celery, fennel, carrot, sauté for 10 minutes or until vegetables begin to soften. Add crushed tomatoes, stock, zucchini, kalettes, cannelloni beans and peas. Bring to the boil, reduce heat and simmer for 35 minutes. Taste and adjust seasoning.
To serve: Place oxtail into middle of bowl, top with soup, extra peas, pesto and parmesan shavings. Serve with chargrilled crusty bread.
