• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 head garlic, halved widthways
• 2 fresh bay leaves
• 2 sprigs thyme
• 2 star anise
• 6 whole allspice
• 0.5 g fennel seeds
• 10 black peppercorns
• 20 ml (¾ fl oz) vegetable oil
• 750 ml (26 fl oz/3 cups) red wine
• 200 ml (7 fl oz) Port
• 500 ml (17 fl oz/2 cups) veal jus

Place the vegetables, garlic, herbs, spices and oil in a large saucepan over medium heat and cook until golden. Add the wine and Port and cook for about 20 minutes or until reduced to a glaze. Add the veal jus and bring to the boil, then reduce the heat to low-medium and simmer for 5 minutes. Strain, discarding the solids.

This can be made up to 2 days in advance and stored in an airtight container in the fridge.