Heat the oil in a large pan, then add the shallots, carrots and garlic. Saute gently for 5 minutes, then add the wine. Bring to the boil, then simmer until the wine has almost evaporated, then add the passata.
Tie the thyme and rosemary sprigs together with string and add them to the pan along with the orange zest, cinnamon, bay leaves, star anise, pepper and salt.
Mix together, then place the oxtail pieces on top. Pour in the water, then cover and simmer for about 2.5 hours or until the meat is tender.
Then add the broad beans and cook uncovered for a further 30 minutes to cook the beans and reduce the sauce.
Serve with couscous and sprinkle with chopped parsley.
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