Roman Oxtail Stew Coda alla Vaccinara

Ingredients

• 2 1⁄2 lb. oxtails, cut into 2 1/2″ pieces
• Kosher salt and freshly ground black pepper, to taste
• 4 tbsp. extra-virgin olive oil
• 4 oz. pancetta or guanciale, minced
• 6 ribs celery (5 whole, 1 minced)
• 5 whole cloves
• 2 cloves garlic, minced
• 1 medium carrot, minced
• 1 small white onion, minced
• 1 dried bay leaf
• 2 tbsp. tomato paste
• 1 1⁄4 cups red wine, such as chianti
• 1 (28-oz.) can whole peeled plum tomatoes, preferably San Marzano, undrained and crushed by hand
• 1⁄8 tsp. ground cinnamon, plus more to taste
• Crusty bread or pasta, for serving

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