Divide all the meat into 4 Ziploc bags. In each bag put 2 tablespoons of all-purpose flour, 1 teaspoon ground black pepper, and 2 teaspoons salt. Close the bags and mix to coat the meat evenly.

Bring no.3 potjie up to heat (on coals or gas) and lubricate with a drizzle of olive oil. Fry the bacon. Remove the bacon and set aside, leaving the bacon fat in the pot.

Braze the oxtail in the pot, you will have to do this in 4-5 batches, and set aside. Then braze the shin.

Now braise the onions until it starts to brown.

Add the carrots, garlic, tomatoes, rosemary, bay leaves, stock, and red wine to potjie and bring to boil. Add oxtail, shin, and bacon, reduce the heat to a simmer. Cook for 3,5 hours stirring every 20 minutes. Check if the meat is almost tender before you move onto the next step.

Add the baby potatoes and cook for 30 minutes.

Add the mushrooms and cook for 15 minutes.

Add cream and cook for 15 minutes. Add more salt and pepper if needed.

Remove from heat and rest for 20 minutes. Serve on brown or basmati rice.