For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool.
In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours.
Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool.
Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.
Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand.
For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.