Instructions: Boiled root vegetables (i used salsify) or cabbage greens to serve

Heat the dripping lard or oil in a large heavy based casserole pan.

Roll the oxtall and beef in flour.

When the fat is smoking hot add them to the pan wfth the onions carrots and garlic.

Brown the meat all over until it is dark brown.

Do this in batches.

Youll need the extractor fan on fullpelt.

Preheat the oven to 130C/ 250F/Gas Mark 1 to 2. Put all the browned meat and vegetables back into the casserole pan.

Add 500ml water the bay leaves and half of the other herbs (tied together into a bundle) and the wine.

Season with plenty of salt and black pepper. Bring to the boil cover and transfer to the oven.

Leave to braise gently for three hours or until the meat pulls easily from the bones.

Soften the chopped shallots in a little lard or oil.

Chop and stir in the remaining herbs. Season.

Remove all the meat and bones from the pan and leave to cool.

Pass the wine stock through a sieve discarding the carrots onions garlic and the herb bundle then reduce until thickened.

Flake the meat from the bones (discarding any gristle) and mix with the bacon and the herb/ shallot mixture.

Mould the mixture into 6 balls and wrap each one in 2 slices of prosciutto.

Youll get a few tears here and there its unavoidable.

Just make sure there arent any big gaps. Wrap tightly in clingfilm and put in the fridge to firm up for as long as possible. Remove the clingfilm place in a roasting tin and roast for 26 minutes at 200C/ 400F/Gas Mark 6.

Heat the gravy through.

Serve the oxtail and bacon faggots in shallow bowls with gravy and boiled root vegetables or greens.

One and a half kilos may look like a lot of oxtail but the bones hold little meat. This needs a good long spell in the oven but most of the preparation can be done the day before with just a 25minute roasting before you serve up. Great for entertaining. Chefs would add a split pigs trotter to the pot: its gelatinous melt gives the gravy a sheen.

Serves 6

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