Step 1 Heat the olive oil in a heavy based casserole pot over a medium to high heat. Roll the pieces of oxtail in the seasoned flour and sear on all sides in the pot. Once browned remove and put to one side.

Step 2 Add the bacon to the pot and cook for about 3-5 mins until browned and crispy. Return the oxtail to the pot along with any leftover seasoned flour.

Step 3 Reduce to a medium heat and add the shallots, carrots, and parsley stalks. Cook for a few minutes.

Step 4 Turn up the heat to high and pour in the red wine, stirring to scrape up all the sticky brown residue in the bottom of the pot.

Step 5 Add the rest of the ingredients and bring to a gentle simmer before covering with a lid and transferring to a pre-heated oven at 150’C/130’C fan for 5 hours. Stir once or twice during the cooking time to ensure even cooking and top up with water if necessary.

Step 6 Garnish with chopped parsley leaves and serve with roasted squash (any will do) and couscous.