For the Oxtails:

Heat an All-Clad 4-quart Weeknight Pan over medium high heat. Meanwhile, season the oxtails with the salt. Pour the olive oil into the pan and then add the oxtail pieces to sear for two minutes, then turn them and sear for another two minutes. Meanwhile, place a pressure cooker pot over medium heat and add the butter. When the butter has melted add the onion and cook for five minutes, before adding the carrots, celery, garlic and herbs. Cook for five minutes longer and then add the red wine. Reduce by the liquid by half. Add the chicken stock and the seared oxtail pieces. Seal the top of the pressure cooker, turn heat to high and when the pressure is built up in the pot, reduce to medium heat and cook for 45 minutes. Cool the pressure cooker by running it under cold water until the steam lock disengages and then open the lid, and remove the oxtail to a tray to cool. Strain the liquid from the solid vegetables, discarding the solids but keeping the braising liquid. Pour the braising liquid into a small pot and place over medium heat and reduce the liquid to 1 cup.

When the oxtails have cooled enough to handle, pick them for the lovely braised meat, discarding the bones and cartilage. Set the oxtail meat aside. Clean the All-Clad Weeknight Pan for later use.

For the Oat Risotto:

Preheat oven to 400° F.

Place a small All-Clad fry pan over medium heat, add butter, then shallots. Saute for for five minutes, then finish in the oven for 15 minutes. Set aside. Add chicken stock to the reserved braising liquid in an All-Clad 2-quart sauce pot over low heat. Preheat your clean Weeknight Pan to medium. Add olive oil, then the leeks. Cook for five minutes, then add the oats. Stir well with a wooden spoon to coat the oats, then deglaze the pan with red wine. Cook down to almost dry. Add the stock, one cup at a time, stirring until dry between each cup of wine. The oats will take about 20 minutes, until oats are tender but al dente. Season with the salt. Fold in butter, ½ of the parmigiano, oxtail and shallots. Garnish with the remaining cheese and the paper-thin parsnips.