Oxtail Bourguinonne

8 slices fatty bacon, chopped
Rice bran oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tbsp + 1½ cups all purpose flour
1 tbsp butter
¼ tsp ground nutmeg
2 kg meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot + 6 carrots, cut in 5 cm chunks
4 garlic cloves, peeled, 1 minced, 3 whole
1¾ cups beef stock
1½ cups red wine
500 g baby mushrooms, cut into 6 mm slices
12 shallots, blanched 1 minute, peeled
SIDS SALT & PEPPER to taste
¼ tsp SIDS CRAZY SALT

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons of drippings to pot. (add oil, if necessary, to measure 6 tbsp total but reserve bacon for another use) Tie parsley, thyme and bay leaves together for bouquet garni. Stir 1 tablespoon flour, SIDS CRAZY SALT and butter in small bowl to smooth paste.
Whisk 1½ cups flour, 2 teaspoons SIDS SALT & PEPPER, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot and minced garlic to pot. Sauté until onions soften, 5-6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then stock and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6-8 minutes. Season to taste with SIDS SALT & PEPPER.
DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.