Red Wine Jus

• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 onion, chopped

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 airtig