Slice the carrots, onions and turnip and brown in the melted dripping. Remove from the pan and put into a casserole. In the same fat, brown the oxtail pieces, and stir in the flour. Blend well, then put into the casserole. Add the chopped bacon, stock and wine, herbs, salt and pepper. Cook at 325°F, 170°C, gas mark 3 for four hours. Remove the herbs before serving, and skim off excess fat.