Semolina Gnocchi with Oxtail Ragù

Preheat oven to 325°F.

Sprinkleoxtails with salt and pepper, then flour.

Heat oil in heavy wide ovenproof pot overhigh heat.

Add oxtails; cook until brownon all sides, about 15 minutes.

Transfer tobowl.

Add celery, carrots, and onion to pot.Reduce heat to medium-high and sauté untilvegetables brown, about 15 minutes.

Addwine and tomatoes. Boil until thickened tochunky sauce, about 5 minutes.

Sprinkle ingarlic. Tie parsley, rosemary, and bay leaveswith kitchen string and add to pot. Returnoxtails to pot in single layer.

Add all broth;bring to boil. Cover pot; place in oven.

Braise oxtails until very tender, about2 hours.

Transfer oxtails to rimmed bakingsheet. Using potato masher, crush juices andvegetables in pot to coarse sauce. Pull meatoff oxtails and add to sauce. Season ragùwith salt and pepper. DO AHEAD: Can bemade 2 days ahead. Cool, cover, and chill.Rewarm before continuing.

Butter 13x9x2-inch glassbaking dish. Bring milk, butter, and salt tosimmer in heavy large pot over medium-highheat. Gradually whisk in semolina. Stir untilsemolina is very thick and bubbling, about3 minutes.

Remove from heat; mix in yolks,1 at a time, then 1 cup Parmesan.

Place potover low heat and stir 2 minutes.

Spreadsemolina in prepared dish. Cover and chilluntil firm, at least 2 hours and up to 2 days.Preheat oven to 475°F. Butter 15x10x2-inch glass baking dish. Using 1 3/4-inch roundcutter, cut out as many semolina gnocchi aspossible; arrange in prepared dish. Top withwarm ragù sprinkle with remaining 1/2 cup

Parmesan.

Bake until heated through, 10 to15 minutes.

Sprinkle with parsley.