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.
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