Oxtail Bourguinonne

INGREDIENTS

• Olive oil
• 3 large fresh Italian parsley sprigs
• 4 large garlic cloves, peeled; 1 minced, 3 left whole
• 1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
• 8 slices fatty bacon, chopped
• 2 large fresh bay leaves, bruised
• 3 large fresh thyme sprigs
• 1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
• 1 tablespoon plus 1 1/2 cups all purpose flour
• 4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups red Burgundy wine (such as Beaujolais)
• 12 small (1-inch-diameter) shallots, blanched 1 minute, peeled
• 1 3/4 cups beef broth
• 1 tablespoon butter
• 2 cups chopped onions