Aromatic Braised Oxtail with Preserved Lemon Polenta

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12 oxtails

2 cups all-purpose flour

1/4 cup ancho chile powder

1/4 cup salt

1/8 cup black pepper

2 chopped onions

2 chopped fennel

1/2 stalk chopped celery

1 large chopped carrot

10 garlic cloves

1 tablespoon minced ginger

4 stalks lemon grass, white part only, pounded and minced

2 cups red wine

8-ounce can of Roma tomatoes, drained

1/2 cup dark soy sauce

1/2 bunch fresh thyme

2 bay leaves

Water to cover oxtails

PRESERVED LEMON POLENTA

3 cups polenta

2 tablespoons minced ginger

1/4 cup minced shallots

1/2 cup fine dice preserved lemons

3 cups chicken stock

Salt and black pepper to taste

4 tablespoons butter