Rub salt, pepper and all spice over oxtail pieces. Let sit at least 2 hours and up to 24 hours.

Heat oven to 325 degrees.

Heat olive oil in a dutch oven over medium high heat. Brown the oxtail pieces in a single layer. Sear on all sides and remove to a plate when all are thoroughly browned.

Add shallots to the pan and cook about 10 minutes. Add carrot and celery root and cook another 5 minutes or so.

Add tomato paste and garlic. Cook 1 minute more.

Add the wine and beef broth to the pot. Add the herbs and simmer about 15 minutes.

Return the oxtail to the pot and bring back to a simmer. Cover the pot and transfer to the oven.

Cook about 4 hours until the meat is tender, stirring occasionally.

Allow casserole to cool slightly. Strain through a colander, reserving the solids and the liquid. Remove the herbs from the meat and vegetable mixture. Refrigerate separately. The fat will solidify and rise to the top of the sauce. Scoop off fat and discard.

In order to serve, pick the meat off the oxtail bones and set aside. Discard any bones and grizzle. Reheat the shredded meat and vegetables in a 350 degree oven 30 minutes or so till heated through. While the meat is reheating simmer the sauce on the stove over medium heat to reduce it further.

Taste the sauce in order to adjust seasonings. Add salt, pepper to taste.

Serve the stew over pasta or mashed potatoes. Pour the sauce over the dish or pass separately.