Oxtails Romana - cooking recipe

Ingredients

3 to 5 lb. oxtails
3/4 to 1 c. onion, finely chopped
3/4 to 1 c. celery, finely chopped
1/2 tsp. rosemary
1/4 tsp. oregano
1/2 tsp. thyme
3 to 5 c. water
1 to 1 1/2 c. dry vermouth
2 c. artichoke hearts
1 c. sliced mushrooms
3/4 c. pimento-stuffed olives, halved
salt and pepper to taste

Preparation

Brown oxtails in 1 tablespoon oil (they will make more as they brown), using ovenproof Dutch oven or other large pot that has a cover.
Turn oxtails with tongs until nicely browned on all sides.