Braised Oxtails "Anton"

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Oxtails and sauce:

1/4 cup canola oil

1 large red onion, sliced

3 cloves garlic, lightly crushed with the side of a knife blade

1/2 cup all-purpose flour, or enough as needed to coat oxtails

Salt and black pepper

4 pounds oxtails, cut into 2-inch cross sections

1 (750 mL) bottle red wine

1/2 cup demi-glace

2 tablespoons tomato paste

1 bay leaf

1 large sprig fresh flat-leaf parsley

1 large sprig thyme

4 tablespoons butter

Gremolata:

1 tablespoon lime zest

1 large clove garlic, finely minced

1 tablespoon flat-leaf parsley leaves, finely minced

Bread accompaniment:

1 loaf French bread

2 tablespoons olive oil

1 tablespoon garlic powder