Method
Preheat the roaster to 350 °F with a rack in the center position.
In a braiser or Dutch roaster, add the bacon and cook over medium heat for 8 to 10 twinkles, or until crisp. Using tongs, transfer the bacon to a paper– kerchief– lined plate. Discard all but 2 soupspoons of bacon fat.
Season funk each over with swab. Working in batches, add the funk to the pot and cook over medium heat until browned, about 5 twinkles. Transfer to a plate.
To the same pot, add the garlic, shallots, thyme, bay splint, tomato paste, and cooked bacon. Cook, shifting, until ambrosial, about 1 nanosecond.
Return funk to the pot, skin– sides over. Nestle the carrots around the funk and pour in the funk stock and wine. Bring to a poach, also cover and transfer to the roaster. Boil for 30 twinkles. Remove from the roaster.
In a small coliseum, combine the melted adulation with flour and stir in ¼ mug braising liquid. Pour admixture into the sauce and gently stir to combine. Add the mushrooms to the pot, cover and cook over medium heat for about another 10 twinkles, or until the funk registers 165 °F on an instant read thermometer. Season with swab and pepper to taste.