Repeat process with yellow tomato. Season with salt and pepper. Season oxtail meat with salt and pepper and dredge in flour. Heat olive oil and brown oxtail meat and bones. Saut garlic, onion, carrot, celery, pancetta and mushrooms until slightly brown.
Return oxtails to vegetables, add wine, tomatoes in their liquid, bay leaves and rosemary.
Add veal or other stock if needed for liquid to almost over meat. Braise, uncovered, in 300F oven 3 hours or until meat is tender. Remove bones and discard. Reduce sauce if necessary. Cook pappardelle and toss with sauce.